Spinach Lemon Chicken Breast

Snagged from an advertisement in Southern Living and adapted for our tastes. Wilted spinach in a lemony "gravy" to spoon over chicken and the starch of your choice. Wild rice is a nice one to try.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 10  ounces fresh spinach
• 1⁄4 cup onion, minced
• 1  tablespoon olive oil
• 1⁄2 cup all-purpose flour
•  salt
•  pepper
• 4  boneless skinless chicken breasts
• 2  tablespoons butter
• 1⁄2 cup chicken broth
• 1⁄4 cup dry white wine
• 2  tablespoons fresh lemon juice
• 2  tablespoons garlic, minced

Directions

1. Preheat oil in skillet. Cook spinach and onion over medium heat until just wilted. Remove from skillet and set aside.
2. Combine flour, salt and pepper. Dredge chicken in flour.
3. Melt butter in skillet. Add chicken. Cook about 4-5 minutes per side, just until golden brown. Remove chicken to heated dish.
4. Add broth, wine, lemon juice and garlic. Deglaze pan and cook sauce about 2 minutes, until reduced by half. Add spinach.
5. Plate chicken over starch of choice (rice, potatoes or pasta). Pour spinach and sauce over all to serve.
6. May be served "family style" by placing all on a single large platter.