Kitchen Sink Papers Chicken Breasts

Directions

Heat butter in a large skillet.

Dredge chicken breasts in flour seasoned with salt and pepper.

Put the chicken in the hot pan and quickly sauté, adding the minced rosemary and the wine.

Cook only about 1½ minutes per side, turning once.

When the chicken has turned a light golden, remove from pan and place on top of the bed of spinach.

Deglaze the pan with a tablespoon more of wine; pour over the top.

Cover the casserole with a lid or a foil cover and bake at 375 for about twenty minutes, or until done.

The rosemary does something marvelous to the flavor of the spinach.