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Italian Skillet Supper

2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons reduced-fat butter
1 teaspoon olive oil
1/4 pound small fresh mushrooms
1/2 medium onion, chopped
1/4 cup chopped sweet red pepper
1 tablespoon pine nuts
2 cups fresh baby spinach
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons spicy brown mustard

Printed from tasteofhome.com Nov 19, 2008

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Italian Skillet Supper cont.

2 teaspoons shredded Romano cheese

Flatten chicken slightly; sprinkle with garlic salt and pepper. In a
large nonstick skillet, cook chicken in butter and oil over medium
heat for 3-4 minutes on each side or until juices run clear. Remove
and keep warm. In the same skillet, saute the mushrooms, onion, red
pepper and pine nuts until vegetables are tender. Add spinach; cook
and stir for 2-3 minutes or until wilted. Stir in flour. Gradually
stir in broth and mustard. Bring to a boil. Reduce heat; cook and
stir for 2 minutes or until thickened. Return chicken to the pan;
heat through. Sprinkle with cheese.

Yield: 2 servings.