Description:

Boneless chicken and spinach in a lemon-butter sauce

Source:

Angela Creighton

Serves/Makes:4

Ingredients

• 1/2 lb (.2 kg) fresh spinach
• 4 tbsp (60 ml) butter
• 1 large onion, cut into rings
• 4 boneless chicken breasts
• 6 oz (168 grm). sliced mushrooms
• 1/3 cup (80 ml) dry white wine
• 1 cup (225 ml) sour cream
• 1/4 tsp (1 ml) garlic powder
• salt and pepper to taste
• 4 oz (112 grm). sharp cheddar cheese, shredded

Preparation

• In a large skillet, saute spinach and onions in 2 tbsp (30 ml) butter then place in buttered baking dish.
• Cook chicken and mushrooms in remaining butter until chicken is browned on both sides and no longer pink in the center.
• Place chicken on top of spinach.
• Add wine to pan, then stir in flour.
• Slowly add the sour cream and stir until hot and thickened.
• Season sauce with garlic powder, salt and pepper.
• Pour on top of chicken then sprinkle with shredded cheddar.
• Bake uncovered at 350 degrees (175 C.) for 20 to 30 minutes.

Comments

Recipe can be easily doubled or tripled. A great company dish.