chicken spinach portabella

skinless boneless chicken breast or thigh
fresh spinach 1/2 cup
salt to taste
pepper to taste
majoram, rosemary and thyme to taste
1 and 1/2 TBS lemon juice
2 TBS corn starch
1/4 cup chicken broth
1 TBS balsamic vinegar
one large portabella mushroom cap diced in 1/2 inch chunks
2-3 TBS diced onion
Butter or olive oil 1-2 TBS

Warm oil or butter in non stick pan. Slice thigh or breast in 1/4" slices and saute ( add seasonings now) it and the diced onion in the butter. When chicken is nearly cooked through add diced mushroom. Cook another 5 minutes and then add the spinach tossing it lightly to mix with the chicken. Add balsamic vinegar and toss. In cool broth mix in 1-2 TBS corn starch and the lemon juice to eliminate lumps. Add it to the chicken,mushroom , spinich mix in the pan and stir. Cook about 1 min till sauce is thick. Serve over brown rice or pasta. Makes about 3 one cup servings.

Number of Servings: 3

Recipe submitted by SparkPeople user LOOSESCREW.