Do you not just love this weather? It is certainly a day for thinking about what you are going to fix for company during the holidays when families come “a-knockin”. I cut out a recipe from Southern Living a few years ago and it is a favorite. Wanted to share it with you. This is something that is a little different, but oh so good and very easy. Your guests will think you have gone to a cooking school for sure!
Lemon-Spinach Chicken
1 10 oz bag of fresh spinach
1/2 cup flour
1/2 teas garlic powder
3/4 teas salt
1/2 teas pepper
4 (6oz) skinless, boneless chicken breasts, thawed
2 Tables butter
1/2 cup chicken broth
1/4 cup white wine (optional, you can just add the 1/4 cup more broth)
1 teas lemon zest
2 tables fresh lemon juice
Garnish with grape tomatoes
Cook spinach in a lightly greased skillet over medium heat, stirring for 2 minutes.Transfer spinach to a bowl. Combine flour, salt and pepper and garlic powder in a shallow dish (I usually use waxed paper so I can just toss it when finished and gives me 1 less pan to wash). Coat chicken on both sides with flour mixture. Melt butter in skillet. (If you add about 1/4 cup of oil to the butter it will not burn while browning the chicken). Cook chicken breasts 4 to 5 min on each side until they appear golden. Remove chicken and reserve the drippings in skillet. Add chicken broth and next 4 ingredients to skillet (with the drippings). Bring to a boil, stirring to loosen the drippings from skillet. Cook, stirring occasionally until mixture is cooked down to about half of what it was. Stir in spinach and heat for about 1 min. Pour spinach mixuture over mashed potatoes or rice and top with the chicken. Sprinkle a few grape tomatoes which have been cut in half over this. It makes a great presentation. Serve with hot Sister Schberts Rolls, and hot cobbler with ice cream for dessert. What a beautiful meal this makes……go to “desserts” for the recipe for the cobbler.
Chocolate Castles 