Ingredients (4 servings):
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 skinned and boned chicken breast halves
3 tablespoons butter or margarine
2 garlic cloves, minced
1/2 cup chicken broth
1/2 cup dry white wine
1/4 cup lemon juice
1 (10-ounce) package fresh spinach, cut into thin strips
Preparation:
Combine first 3 ingredients in a shallow dish; dredge chicken in flour mixture.
Melt butter in a large skillet; add garlic, and sauté until tender. Add chicken, and cook 3 minutes on each side or until golden. Remove chicken from skillet, reserving drippings in pan.
Stir chicken broth, wine, and lemon juice into reserved drippings, loosening browned particles in skillet; bring to a boil. Return chicken to skillet; reduce heat, and simmer, stirring occasionally, 4 to 5 minutes or until sauce thickens. Place spinach on individual serving plates; spoon chicken and sauce over spinach.