Dijon Chicken And Spinach

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (5 ounces each)
• 1/4 cup canola oil
• 1/2 cup half-and-half cream
• 2 eggs
• 1/4 cup Dijon mustard
• 1 teaspoon minced garlic
• 2 tablespoons butter
• 2 packages (9 ounces each) fresh baby spinach
• Paprika, optional

1. In a shallow bowl, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; coat with flour mixture. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
2. In a small bowl, whisk the cream, eggs and mustard; stir into the pan drippings. Cook and stir over medium heat until thickened and sauce reaches 160u0b0.
3. Meanwhile, in another skillet, saute garlic in butter for 1 minute. Add spinach; cook and stir over low heat for 3-5 minutes or until wilted. Spoon mustard sauce over chicken; sprinkle with paprika if desired. Serve with spinach.

allpurpose, salt, pepper, chicken breast halves, canola oil, cream, eggs, dijon mustard, garlic, butter, baby spinach, paprika

Taken from www.tasteofhome.com/recipes/dijon-chicken-and-spinach/ (may not work)