BAKED CHICKEN BREAST WITH HONEY MUSTARD SAUCE

This is an easy to put together meal that looks and tastes like you spent a lot of time in the kitchen.

What you’ll need

4 boneless, skinless chicken breasts

1 ½ cups chicken broth

1 tablespoon lemon juice

3 tablespoons honey

2 tablespoon Dijon mustard

¼ cup sliced dried apricots

2 tablespoons coarsely chopped walnuts

1 tablespoon chopped parsley

4 bunches fresh spinach, rinse well and then remove the stems

I tablespoon oil of your choice

salt and pepper to taste

Preheat oven to 375 f.

Place the chicken breasts in baking dish and season with salt and pepper and cover with foil.

Bake for the chicken until done…about 30 minutes

In a skillet, saute the spinach over medium high heat in about a tablespoon oil. Add some salt and pepper and cook until the spinach has reduced in size and wilted.

Combine the broth, lemon juice, honey, and mustard in a small saucepan.

Whisk these ingredients together and over high heat, bring to a boil. Once it comes to a boil, simmer for about 20 minutes.

You can make this sauce while the chicken is cooking.

For a thicker and more intensify the flavor of the sauce, you can cook it for longer and reduce its volume by half.

Add the apricots and cook on high for another 5 minutes.

When sauce is completed, add chopped walnuts, parsley, salt and pepper.

In a skillet, saute the spinach over medium high heat in about a tablespoon oil. Add some salt and pepper and cook until the spinach has reduced in size and wilted.

Divide the spinach between 4 plates. Slice the chicken breasts and place it over the bed of spinach.

Spoon the sauce over chicken and spinach.

Serves 4