Serving Size: 4
Ingredients:
4 boneless, skinless chicken breasts
1 ½ cups chicken broth
1 tablespoon fresh lemon juice
2 ½ tablespoon honey
2 tablespoons Dijon mustard
¼ cup sliced dried apricots
2 tablespoons coarsely chopped walnuts
1 tablespoon chopped parsley
4 bunches fresh spinach, stems removed and rinsed thoroughly
Salt and pepper to taste
Directions:
- Preheat oven to 375F. Place chicken breasts in baking dish. Season with salt and pepper and cover. Bake for about 30 minutes, or until done.
- While chicken is baking, bring salted water to a boil to cook spinach.
- While water is coming to a boil, begin sauce. Combine broth, lemon juice, honey, and mustard in a small saucepan. Whisk together and bring to a boil on high heat. Once it comes to a boil, simmer for about 20 minutes. This can be cooking while chicken is baking. You want it to be reduced to a little less than half the volume you start with. This will thicken and intensify the flavor. Add apricots and cook on high for another 5 minutes. When sauce is done add chopped walnuts, parsley, salt and pepper.
- Cook spinach for only 2 minutes at the most. Drain and press dry. Season with a little salt and pepper.
- Divide spinach between 4 plates. Slice chicken breast and place over bed of spinach. Spoon sauce over chicken and spinach.
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