Chicken With Spinach, Red Pepper Salad

Total time: 25 minutes
    The flavors of orange, sherry and paprika combine to give a taste of Spain to this easy salad.  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 tsp cumin
• 1 tsp paprika
• 1 tbs olive oil
• 1/4 cup (2oz, 60ml) white wine
• 1/4 cup (2oz, 60ml) orange juice    substitute 2 tbs lemon juice plus 1 tsp sugar
• For the salad:
• 6oz (180gr) fresh spinach
• 1/2 red bell pepper
• 2 shallots
• 2oz (60gr) feta cheese
• 2 tbs sherry vinegar
• 1 tbs olive oil

 Instructions

• The chicken:
• Mix flour, paprika and cumin.
• 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 orange juice, white wine, cover, reduce heat and simmer 10 minutes, or until done.
• The salad:
• Slice pepper, shallots. 
• Sauté in olive oil until tender. 
• Add sherry vinegar.  Keep warm.
• Pick through the spinach, discarding any wilted or damaged leaves.  Wash, spin dry if necessary and put into a large bowl.
• The finish:
• When chicken is done remove and place on a platter or 2 plates.
• Turn heat up under the chicken skillet and reduce liquid by half.
• Remove from heat and add the peppers and shallots.  
• Spoon over the spinach. Toss well to coat and wilt spinach slightly. 
• Arrange spinach next to the chicken. 
• Crumble feta on top and serve.