Ingredients
- 12 oz Chicken Breast (boneless, skinless)
- 1 cup Chicken Stock
- 1/2 cup White Wine (dry)
- 10 oz Spinach (frozen leaf spinach)
- to taste Black Pepper
- to taste Crushed Red Pepper Flakes
- to taste Garlic Powder
- 2 tbsp Water
- 2 tsp Cornstarch
- Lemon Juice
- Paprika
- Lemons (optional, slices)
Step by Step Instructions
Step 1:
Place chicken breast in skillet; sprinkle with freshly ground pepper. Combine bouillon and white wine; add to skillet. Bring to a boil. Reduce heat and simmer for 15 – 20 minutes or until chicken is tender.
Step 2:
Meanwhile, cook spinach in microwave according to package directions. Halfway through cooking time, add garlic powder and red pepper to taste. Turn with fork and finish cooking. Drain spinach and set aside.
Step 3:
Remove chicken breast from skillet with a slotted spoon, reserving broth-wine mixture. Keep chicken warm.
Step 4:
To make sauce combine water and cornstarch; stir into broth mixture in skillet. Cook until thick and bubbly.
Step 5:
Arrange cooked spinach on a platter; sprinkle with lemon juice. Place chicken breast on top of spinach; pour sauce over chicken and sprinkle with paprika. Garnish with lemon slices.
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