Poached Chicken Breast With Spinach, Pine Nuts & Feta

1. 1

   Toast the pine nuts over medium heat in a small fry pan until golden, then set aside.

2. 2

   Finely chop the garlic, then saute in a large skillet over medium heat until cooked, but not browned.

3. 3

   Add the water, Marsala, lemon juice, bouillon cube and thyme to the skillet and bring to a simmer.

4. 4

   Add the chicken breasts, poaching until just cooked through, about 6 minutes per side. Remove chicken from the pan and reserve.

5. 5

   Add the spinach to the broth in the skillet and cook until just wilted.

6. 6

   Put the spinach on a serving plate, toss with pine nuts.

7. 7

   Return the chicken to the pan and cook only until hot again, turning once.

8. 8

   Place the chicken on the spinach, sprinkle feta over all, and serve. Salt and freshly ground pepper to taste.

9. 9

   Perfect sides: sliced and peeled apples sauted in a little butter, cinnamon and sugar; crusty bread fresh or toasted.

* Per serving · 4 servings · Values may vary.

No additional tips available.