PEANUTTY CHICKEN PICCATA

6 ounces spinach, trimmed, cooked and drained
2 tablespoons chicken broth
2 (4-ounce each) boneless chicken breasts
4 tablespoons flour
2 tablespoons peanut oil
1/2 cup fat free egg substitute
2 teaspoons butter
4 tablespoons peanuts
4 tablespoons white wine
3 teaspoons lemon juice
2 baked potatoes

Mix chicken broth into hot spinach. Set aside.

Flatten chicken breasts, coat with flour; shake off excess. Heat oil over medium-high heat. Dip each chicken breast in egg substitute and sauté 2 to 2 1/2 minutes on each side. Keep warm. Discard oil.

Melt butter in same skillet over medium heat. Add peanuts. Cook and stir until lightly browned. Add wine, cook 1 minute. Add chicken, reduce heat and simmer 3 minutes. Sprinkle with lemon juice. Arrange spinach on serving plate. Top with chicken breast and sauce. Serve with baked potato.

Makes 2 servings
Adapted from Source: Peanut Butter Lovers