Meals Matter

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Contributed By: kellic3
Health

Andrea's wine pick: The chicken's zesty mustard and apple flavors call for a bone-dry Alsace Riesling. Look for Leon Beyer 2004 (around $17).

Ingredients

2 teaspoons Vegetable oil

4 (4-ounce) skinless, boneless chicken breast halves

1/4 teaspoon Salt

1/4 teaspoon Black pepper

1 Garlic clove, minced (about 1/2 teaspoon)

1 tablespoon Spicy brown mustard

1/2 cup Apple cider

1 Medium Granny Smith apple, cored and sliced

6 cups Fresh baby spinach or chopped Swiss chard

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper, and add to skillet. Cook 5-6 minutes on each side or until well browned. Remove to plate, and keep warm.

2. Add next 4 ingredients (through apple slices) to pan; bring to a boil. Reduce heat, simmer, stirring often, 5 minutes. Return chicken and juices to pan. Cook, stirring occasionally, until sauce thickens and the chicken is cooked through, about 3 minutes.

3. Add spinach to pan, and toss until wilted, about 1 minute. Serve hot.

Cook's Notes

Nutritional Information CALORIES 202; FAT 5g (sat 1g,mono 2g,poly 2g); PROTEIN 27g; CHOLESTEROL 67mg; CALCIUM 46mg; SODIUM 238mg; FIBER 2g; IRON 2mg; CARBOHYDRATE 12g Kathy Kingsley , Health, JANUARY 2007

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