Poached Chicken Breast With Spinach, Pine Nuts & Feta

• 1/2 cup pine nuts
• 1 clove garlic
• 2 tbs. butter
• 2 tbs. olive oil
• 1 c. water
• 1/2 c. Marsala wine
• 1 tsp. dried thyme
• 2 tbs. fresh lemon juice
• 1 chicken bouillon cube or tsp. granules
• 2 boneless chicken breasts
• 5 or 6 oz. baby spinach
• 1/2 cup crumbled feta

1. Toast the pine nuts over medium heat in a small fry pan until golden, then set aside.
2. Finely chop the garlic, then saute in a large skillet over medium heat until cooked, but not browned.
3. Add the water, Marsala, lemon juice, bouillon cube and thyme to the skillet and bring to a simmer.
4. Add the chicken breasts, poaching until just cooked through, about 6 minutes per side. Remove chicken from the pan and reserve.
5. Add the spinach to the broth in the skillet and cook until just wilted.
6. Put the spinach on a serving plate, toss with pine nuts.
7. Return the chicken to the pan and cook only until hot again, turning once.
8. Place the chicken on the spinach, sprinkle feta over all, and serve. Salt and freshly ground pepper to taste.
9. Perfect sides: sliced and peeled apples sauted in a little butter, cinnamon and sugar; crusty bread fresh or toasted.

pine nuts, clove garlic, butter, olive oil, water, marsala wine, thyme, lemon juice, chicken, chicken breasts, baby spinach, crumbled feta

Taken from www.epicurious.com/recipes/member/views/poached-chicken-breast-with-spinach-pine-nuts-feta-52565981 (may not work)