4 thin chicken breasts (3/4 lb total)
1 tbsp flour
1 tbsp olive oil
1/2 cup chopped scallions
2 garlic cloves, minced
1/3 cup chicken broth
1 tsp oregano
salt and pepper to taste
1/2 cup chopped fresh mushrooms
1 lb fresh spinach, stemmed
3 oz shredded mozzarella cheese
Lightly dredge chicken in flour; reserve excess. Heat oil over medium high heat. Add chicken
and brown on both sides, about 6 minutes per side. Transfer chicken to plate and cover loosely. Add scallions, garlic and
2 tbsp broth to pan; cook, stirring for 1 minute. Sprinkle on reserved flour and continue stirring for 30 seconds. Add remaining
broth and spices; bring to a boil. Add mushrooms and spinach, then cover and cook 30 seconds. Uncover and stir until spinach
is wilted, about 1 minute. Pour in any juices under chicken. Place chicken on broiler pan. Dividing evenly, spread spinach
mixture on top of chicken. Sprinkle cheese on top and broil 4 inches from heat for 3 minutes or until cheese is bubbly.
1 breast=240 cal/10 g. fat/ 4g. fiber
