| 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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