 Savory Chicken with Mushrooms & Spinach
Makes 4 servings
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Image © Publications International, Ltd.
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Savory Chicken with Mushrooms & Spinach
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Ingredients
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2
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tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
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1
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pound boneless skinless chicken breast halves, pounded thin
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1-1/2
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cups sliced fresh or canned mushrooms
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1
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package (10 ounces) fresh spinach, rinsed and drained*
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1
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envelope LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix**
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1-1/4
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cups water
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*Substitution: Use 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry.
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**Also terrific with LIPTON® RECIPE SECRETS® Golden Onion Soup Mix.
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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.
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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.
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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.
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4. To serve, arrange chicken over vegetable mixture. Serve, if desired, with hot cooked rice.
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© Unilever
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Printed
from fbnr.com
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