Grain Mustard Chicken with Sauteed Spinach

This is an incredibly easy yet elegant dish. The whole grain mustard sauce goes so well with the spinach that I scooped up a bit of it with each bite. Once again, this dish is quickly prepared with standard pantry items, so give it a try.

Grain Mustard Chicken

3/4 lb. boneless skinless chicken breast, sliced into 1/4" medallions
2 T oil
flour for dredging (I use Wondra and sprinkle it out of the can directly on the chicken)
salt and pepper
1/2 c. white wine
3/4 c. chicken stock
3 T whole grain mustard

Preheat saute pan over medium high heat. Add oil. Sprinkle chicken with flour salt and pepper, saute on each side until golden. Remove from pan. Add the wine to the pan, scraping up any bits from the bottom of the pan. Add the stock and mustard and stir to combine. Once the pan is simmering return the chicken to the pan and continue to simmer for about 10 minutes to thicken the sauce.

Sauteed Spinach

1 10oz. pkg. leaf spinach
3 cloves of garlic, smashed with the side of a knife
2 T olive oil
Salt and pepper

While the chicken is simmering, preheat a saute pan over medium high heat. Add the olive oil then the garlic. Add the spinach and move it around with tongs to get the spinach coated and evenly cooked. As the garlic begins to  brown, remove it from the pan (remember, there are three).. Add salt and freshly ground black pepper to taste. Spinach is done when it is still bright green but completely wilted.
Put a mound of spinach on the plate, then two medallions of chicken. Drizzle sauce over all. Enjoy