"kitchen sink papers" chicken breasts

8    boneless skinless chicken
  :          breast halves
        2 lb spinach -- cleaned and
  :          stemmed
        2 TB fresh rosemary -- minced
      1/4 c  dry white wine -- or
  :          vermouth
        1 TB dry white wine
  :          butter, salt, pepper, flour
  
  This is simple and quick and very good.  It's named
  after the book the Chicago journalist Mike O'Grady
  wrote about being a househusband. 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 saute, adding the minced rosemary
  and the wine. Cook only about 1-1/2 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.
  
  Recipe By     : twain@u.washington.edu (Barbara Hlavin)
 
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