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Boneless chicken and spinach in a lemon-butter sauce

Angela Creighton


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

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