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

1. 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.

2. 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.

3. Return chicken to the pan; heat through. Sprinkle with cheese.

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