4 chicken breast halves without skin
1/2 cup dry white wine
1/4 cup orange juice
2 teaspoons Dijon mustard
1 orange, peeled and sliced
1/2 red onion, thinly sliced
1 sprig rosemary
1 dash salt and pepper, to taste
6 cups spinach leaves, blanched
In a sauté pan, combine the wine, orange juice and mustard over medium-high heat and stir until well blended. Add orange slices, onions, sliced chicken and rosemary and simmer uncovered until chicken is cooked (about five to eight minutes). Serve over blanched spinach and drizzle with the sauce.
To make the blanched spinach, use a two-quart sauce pan, about 3/4 full of water and seasoned with salt. Bring the water to a boil and add the spinach. Continue to cook just until the spinach is wilted. Strain out the water.
