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Nutrition Facts
Serving Size 1 (625g) Recipe makes 2 servings The following items or measurements are not included below: 2 teaspoons lemon pepper 2 tablespoons asiago cheese
Calories 310
Calories from Fat 51		(16%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 268mg		11%
Potassium 2254mg		64%
Total Carbohydrate 21.1g		7%
	Dietary Fiber 7.5g	29%
	Sugars 6.0g
Protein 38.1g		76%
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Recipe #283018 | 15 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Jan 30, 2008

Wow! Healthy, light AND yummy? How often does that happen! Nicely seasoned chicken over a bed of wilted spinach in garlicky mushroom wine sauce. MMMM! The tomatoes break down quite a bit and flavor the sauce with just the right amount of goodness. Makes a terrific lunch or light meal that can be made even more substantial, if desired, by serving over pasta but filling and yummy as is. We love this with garlic bread or other warm crusty bread which defeats the 'light' purpose but mmmmm bread! Note: Pine nuts can be toasted to release oils and flavor. Toss in dry, hot skillet and and toast for about 1 minute, shaking occasionally or heat in a microwave at 30 second intervals, stir, repeat just until nuts are warm and fragrant. Be careful to stop at that point so they don't overcook, get too hot and burn.

SERVES 2 (change servings and units)

Ingredients

8 ounces boneless skinless chicken breasts or boneless skinless chicken breast tenders
2 teaspoons lemon pepper
8 ounces white button mushrooms, sliced
1 large shallot, diced (about 4 Tbsp)
1 cup tomato, seeded and chopped
1/2 cup white wine
1/2 tablespoon lemon juice
3 garlic cloves, minced
1 lb spinach, precleaned and tough stems removed
2 tablespoons asiago cheese, fresh grated
1 tablespoon pine nuts, toasted if desired
salt & pepper

Directions

1
Season chicken breast with lemon pepper to your taste, reserve any extra to use later if desired.
2
In a skillet over medium heat with some cooking spray or a little olive oil, saute chicken until done. About 3-4 minutes per side. Remove and keep warm.
3
In same hot pan over medium heat (use more spray or oil if needed) saute mushrooms, shallot, garlic and tomatoes until soft and tomatoes break down. Add fresh spinach and a pinch of salt and cook until it just starts to wilt. It will cook more in the next step.
4
Add wine, lemon juice and enough water to equal one cup liquid and cook just until reduced to a thin, glossy sauce. Season with salt and pepper to taste. You can use any reserved lemon pepper here too.
5
Place spinach mixture on a plate adding warm chicken on top. Sprinkle with asiago cheese and pine nuts. Serve and enjoy!

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Featured Reviews for This Recipe

From: bigbadbrenda

On May 11, 2009

This was very good I didnt have enough spinach but it worked out well. The smells were fantastic . I used thighs as that was what was grabbed out of the freezer. made for zwt5 for Cooks with Dirty faces.

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From: Yummy#3

On Feb 27, 2008

I love this recipe! It's super quick, easy and healthy!

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From: Judy-Jude

On Feb 23, 2008

This is a tasty recipe. I used butter and olive oil to prepare the dish and lightly seasoned the chicken with the lemon pepper. I did the reduction for the sauce with 1/4 cup of wine and increased the lemon juice to 1 Tablespoon, I did not need any water. Added the spinach after the reduction because I only cook my fresh spinach until it wilts. Nice combination of flavors and good luck in the contest, I think you have a winning recipe.

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From: Kim12469

On Aug 7, 2008

I took this and made some changes for personal preferences. I marinated the chicken in a olive oil/red wine vinegar/oregano/dijon marinade for 30 minutes then grilled it. I waited to add the spinach at the last minute so it was still fairly fresh. Lastly, I topped it with feta and stirred it in the sauce then put everything over whole wheat orzo. There were no leftovers from 3 of us. Thanks for the idea.

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