Lemon-Spinach Chicken

Name: Lemon-Spinach Chicken
Ingredients: 1 (10-oz.) package fresh spinach; 1/2 cup all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon freshly ground pepper; 4 (6-oz.) PILGRIM'S PRIDE EatWellStayHealthy Boneless, Skinless Chicken Breasts; 2 tablespoons butter; 1/2 cup chicken broth; 1/4 cup dry white wine; 1 teaspoon lemon zest; 2 tablespoons fresh lemon juice; 2 garlic cloves, minced; Garnish: grape tomato halves

12 ingredients

4 steps

Ingredients

1 (10-oz.) package fresh spinach
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (6-oz.) PILGRIM'S PRIDE EatWellStayHealthy Boneless, Skinless Chicken Breasts
2 tablespoons butter
1/2 cup chicken broth
1/4 cup dry white wine
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 garlic cloves, minced
Garnish: grape tomato halves

Directions

1

Cook spinach in a lightly greased large nonstick skillet over medium-high heat, stirring often, 2 minutes or until wilted. Transfer spinach to a bowl.
2

Combine flour, salt, and pepper in a shallow dish; dredge chicken in flour mixture.
3

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

Add chicken broth and next 4 ingredients 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.