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Add a photoServings: 4
Ingredients
- Chicken Broth
- 4 x Boneless, Skinless Chicken Breast Halves
- 1 sm Onion, minced
- 1/2 tsp Margarine
- 2 c. Fresh Spinach, stemmed
- 2 Tbsp. Fresh Mint Leaves
- 1/2 c. Nonfat Plain Yogurt
- 1 tsp Lemon Juice
- 1/8 tsp Salt
Directions
- Pour sufficient broth into medium-size skillet to just cover chicken breasts.
- Bring liquid to boiling. Lower heat. Add in chicken. Cover and simmer till cooked through, about 15 min.
- Meanwhile, saute/fry onion in margarine in nonstick skillet till softened, 3 to 4 min. Add in spinach; cook till wilted. Transfer to strainer; squeeze out the water.
- Combine mint and spinach in food processor or possibly blender. Whirl till minced. Add in yogurt, lemon juice, and salt. Whirl till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 10 | 12% |
| Total Fat 1.17g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.1g | |
| Cholesterol 27mg | 9% |
| Sodium 141mg | 6% |
| Potassium 286mg | 8% |
| Total Carbs 4.43g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.1g | 2% |
| Protein 12.94g | 21% |
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