Categories: Chicken
Ingredients
- 2 boneless chicken breast halves
- 1/4 tsp garlic salt
- 1/4 tsp pepper
- 2 tsp butter
- 1 tsp olive oil
- 1/4 lb small mushrooms
- 1/2 medium onion
- 1/4 chopped sweet red pepper
- 1 tbsp pine nuts
- 2 cups baby spinach
- 1 tbsp flour
- 1/2 cup chicken broth
- 1-1/2 tsp spicy brown mustard
- 2 tsp shredded romano
- Pasta
Directions
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Flatten chicken slightly; sprinkle with garlic salt and pepper. In skillet, cook chicken in butter and oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove from heat and keep warm.
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In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until the vegetables are tender. Add spinach; cook and stir for 2-3 minutes or until wilted. Stir in flour. Gradually stir and broth and mustard. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
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Return chicken to the pan; heat through. Sprinkle with cheese.