tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
1
pound boneless skinless chicken breast halves, pounded thin
1-1/2
cups sliced fresh or canned mushrooms
1
package (10 ounces) fresh spinach, rinsed and drained*
1
envelope LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix**
1-1/4
cups water
*Substitution: Use 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry.
**Also terrific with LIPTON® RECIPE SECRETS® Golden Onion Soup Mix.
1. In 12-inch skillet, heat 1 tablespoon I Can't Believe It's Not Butter!® Spread over medium-high heat and cook chicken until thoroughly cooked; remove and keep warm.
2. In same skillet, heat remaining 1 tablespoon I Can't Believe It's Not Butter!® Spread over medium heat and cook mushrooms, stirring frequently, 2 minutes. Add spinach and cook, stirring occasionally, 3 minutes.
3. Stir in savory herb with garlic soup mix blended with water. Bring to a boil over high heat; continue boiling, stirring occasionally, 5 minutes or until sauce is thickened.
4. To serve, arrange chicken over vegetable mixture. Serve, if desired, with hot cooked rice.
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