Lemon-Spinach Chicken

Preparation: 15 min., bake: 15 min. Serve with creamy mashed potatoes and garnish with grape tomato halves. Lemon sauce makes a light gravy for potatoes.
Saute the spinach in a lightly oiled large nonstick skillet over medium-high heat, stirring frequently, for 2 minutes or until wilted. Transfer the spinach to a bowl.Combine the flour, salt, and pepper in a shallow bowl; roll the chicken in the flour mixture.Melt the butter in a skillet; add the chicken and cook for 4-5 minutes on each side or until golden brown. Remove the chicken from the pan, leaving the drippings in the pan.Add the chicken broth and the following 4 ingredients to the pan and bring to a boil, stirring to prevent any loose particles from falling off the bottom of the pan. Cook, stirring occasionally, for 2 minutes or until reduced by half. Add the spinach and cook for 1 minute or until completely warmed through. Serve the chicken with the spinach mixture. Decorate if desired.