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