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Ingredients
- 6 ounce spinach trimmed, cooked and liquid removed
- 2 Tbsp. chicken broth
- 2 x 4 oz chicken breasts boned
- 4 Tbsp. flour
- 2 Tbsp. peanut oil
- 1/2 c. fat-free egg substitute
- 2 tsp butter
- 4 Tbsp. peanuts
- 4 Tbsp. white wine
- 3 tsp lemon juice
- 2 x baked potatoes
Directions
- Mix chicken broth into warm 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 saute/fry 2 to 2 min on each side. Keep hot. Throw away oil. Heat butter in same skillet over medium heat. Add in peanuts. Cook and stir till lightly browned. Add in wine, cook 1 minute. Add in chicken, reduce heat and simmer 3 min. Sprinkle with lemon juice. Arrange spinach on serving plate. Top with chicken breast and sauce. Serve with baked potato.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 2 servings | |
| Calories 694 | |
| Calories from Fat 329 | 47% |
| Total Fat 36.91g | 46% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.11g | |
| Cholesterol 69mg | 23% |
| Sodium 295mg | 12% |
| Potassium 1290mg | 37% |
| Total Carbs 50.68g | 14% |
| Dietary Fiber 7.8g | 26% |
| Sugars 6.03g | 4% |
| Protein 35.94g | 58% |
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