Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
4 ounces roasted cashews
1 teaspoon seasoning salt
1 tablespoon dried dill weed
2 eggs, lightly beaten
4 boneless skinless chicken breast halves
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
2 (6 ounce) bags baby spinach leaves
Directions:
Combine the olive oil and minced garlic and set aside
Grind the cashews in a food processor or blender until they are the consistency of coarse cornmeal
This should give you about 1 cup of ground nuts
Combine the ground cashew with the seasoned salt and dill weed
Dredge the chicken breasts, first in the cashew mixture, then in the beaten egg, then again in the cashew mixture
Strain the garlic from the olive oil, reserving garlic
Heat the olive oil in a large skillet and add the chicken breasts
Brown well on both sides
Add the white wine, and when it is almost completely reduced (about 2 minutes) add the chicken broth and reserved garlic and bring to a boil
Reduce heat and cover
Cook for about 15 minutes or until juices run clear when chicken is pierced
Remove Chicken breasts from skillet
Add the butter and lemon juice to the juices in the skillet and bring to a boil, scraping up the browned bits from the bottom of the skillet
Reduce heat, and add the spinach leaves
Stir constantly until the spinach is wilted and combined with the pan juices
Serve the chicken breasts over the spinach
Servings: 4
Time preparation: 10 min.
Time total: 40 min.