|
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
|