I’m always looking for ways to incorporate iron into my diet with dark veggies like spinach and broccoli. Salads made out of spinach are nice, but sometimes I want something other than a salad. I found this lovely recipe several months back. Its great served over homemade mashed potatoes or even a bed of rice.


10 oz. fresh spinach

1/2 cup all-purpose flour

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

4 6 0z boneless, skinless chicken breasts

2 tablespoons Smart Balance Buttery Spread

1/2 cup low sodium chicken broth

1/4 cup dry white wine

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

2 garlic cloves, minced

Garnish: halved grape tomatoes


Step 1: Cook spinach in a lightly greased large nonstick skillet over medium-high heat, stirring often, for 2 minutes or until wilted. Put spinach into a bowl.

Step 2: Combine flour, salt, pepper in a shallow dish; dredge chicken in flour mixture

Step 3: Melt butter in skillet; add chicken and cook 4-5 minutes on each side or until golden and done. Remove chicken from skillet, reserving drippings in skillet.

Step 4:  Add chicken broth, white wine, lemon zest, lemon juice and garlic to skillet, and bring to a boil, stirring to loosen particles from bottom of skillet. Cook, stirring occasionally, 2 minutes or until reduced by half. Stir in spinach, and cook 1 minute or until thoroughly heated. Serve Chicken over spinach mixture. Garnish if desired.

Yields 4 servings