4 boneless skinless chicken breasts
salt, pepper, dried dill
1 tsp. sugar
1 TB corn starch
2 tsps. lemon zest
3 TB fresh lemon juice
2/3 cup chicken broth
1 bag (9 ounces) spinach (or more if you really like fresh spinach)
8-10 ounces sliced mushrooms
1 TB capers
Sprinkle both sides of chicken breasts with salt, pepper, and dill. Heat 2 TB olive oil in pan and brown chicken breasts on both sides. Cook just till barely done. Remove chicken to plate.
Add mushrooms to pan and cook till slightly browned. Add a small bit of water if needed to bring up browned bits from cooking chicken. Add spinach and cook, stirring often till wilted. A WHOLE pan of spinach will wilt down to almost nothing. Add broth/lemon juice mixture and cook till thickened and bubbly. Return breasts to pan and add capers. Allow to bubble, thicken slightly, and heat through.
1 serving = chicken breast and about 2/3 cup spinach/mushroom mixture.
I served this with a wild rice/bulghar pilaaf.
Very yummy and HEALTHY! Low fat too!