Lemon Spinach and Chicken Salad

Total time: 25 minutes
    The brown sugar and paprika make an interesting, light crust on the chicken.  I cut the breasts in half, the short way.  They cook a bit faster and it makes a nicer presentation with the salad.

 Ingredients:

• For the chicken:
• 2 chicken breasts, boneless, skinless
• 2 tbs flour
• 1 tbs brown sugar
• 1 tsp paprika
• 1 tbs olive oil
• 1/2 cup (4oz, 120ml) white wine
• 2 tbs fresh lemon juice (1/2 lemon)
• For the salad:
• 5oz (150gr) fresh spinach
• 2 green garlic    OR  2 green onions and 1 clove garlic
• 2 tbs fresh lemon juice (1/2 lemon)
• 1 tbs olive oil

 Instructions:

• The chicken:
• Mix flour, paprika and brown sugar. 
• Cut chicken breasts in half.  Roll in flour mixture to coat. 
• Heat a large nonstick skillet.  When hot, add oil, chicken and brown well on both sides. 
• Add lemon juice and white wine, cover, reduce heat and simmer 10 minutes, or until done.
• The salad:
• Slice green garlic, including green tops (or green onion and garlic). 
• Sauté lightly in olive oil. 
• Add lemon juice.  Keep warm.
• Pick through the spinach, discarding any wilted or damaged leaves.  Wash and spin dry if necessary.
• The finish: 
• When chicken is done remove and place on a platter. 
• Add 2 tbs of the chicken cooking liquid to the green garlic. 
• Turn heat up under the chicken skillet and reduce the rest of the liquid by half. 
• Put spinach in a bowl. 
• Pour the warm green garlic and juices over the top, toss well to coat and wilt slightly. 
• Arrange spinach next to the chicken.  Pour the reduced cooking liquid over the chicken and serve.