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Chicken With Mint-Spinach Sauce




Source of Recipe


Internet


List of Ingredients




Chicken Broth
4 Boneless, Skinless-Chicken Breast Halves
1 sm Onion, chopped
1/2 ts Margarine
2 c Fresh Spinach, stemmed
2 tb Fresh Mint Leaves
1/2 c Nonfat Plain Yogurt
1 ts Lemon Juice
1/8 ts Salt


Recipe



Pour enough broth into medium-size skillet to just cover chicken breasts.
Bring liquid to boiling. Lower heat. Add chicken. Cover and simmer until
cooked through, about 15 minutes.

Meanwhile, saute onion in margarine in nonstick skillet until softened, 3
to 4 minutes. Add spinach; cook until wilted. Transfer to strainer;
squeeze out the water.

Combine mint and spinach in food processor or blender. Whirl until
chopped. Add yogurt, lemon juice, and salt. Whirl until pureed.

When chicken is cooked, slice across the grain into 1/4 inch slices.
Spoon pool of sauce on each of 4 plates. Arrange sliced breasts on top of
sauce.