| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 4 | Servings | |
INGREDIENTS
| 1 | lb | Chicken breasts; skinned and boned |
| 3/4 | c | Chicken broth |
| 2 | tb | Dry white wine |
| 1 | lb | Spinach |
| 2 | ts | Cornstarch |
| 3 | oz | Neufchatel cheese; cut up |
| Lemon juice | ||
| Paprika |
INSTRUCTIONS
Place chicken in a skillet; sprinkle with 1/8 teaspoon pepper. Add broth and wine; bring to boiling. Reduce heat; cover and simmer 25 to 30 minutes. Remove chicken with slotted spoon. Cover and keep warm. Reserve broth in skillet. Wash spinach; cook in large saucepan, covered, with just the water that clings to the leaves. Reduce heat when steam forms. Cook and toss 3 minutes; set aside and keep warm. Combine 1 tablespoon water and the cornstarch; stir into broth in skillet. Cook and stir until thickened and bubbly. Cook 2 minutes more. Add Neufchatel cheese; stir until cheese is melted. Arrange spinach on serving plate; sprinkle with lemon juice. Top with chicken and sauce. Sprinkle with paprika. Makes 4 servings; 297 calories each. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 297 by "Diane Geary" <diane@keyway.net> on Nov 23, 1997
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