• 2 Pounds of Fresh Chicken Breast Cut into Cutlets
• 3 Tbsp Country Style Dijon Mustard
• Olive Oil
• 1/2 an Onion Sliced Thinly
• 4-5 Garlic Cloves Minced
• 1 Tsp Poultry Seasoning
• 2 Cups Reduced Sodium Chicken or Turkey Stock
• 2 Cups Fresh Spinach
• 1/2 Cup Dried Cranberries

Method-

Marinate the chicken overnight in the mustard.

Heat a large skillet with a little olive oil. Sautee the onions and garlic for about three minutes. Add chicken to sear on both sides. Add broth and reduce to a simmer. Once all liquid is gone, and the chicken is cooked through, add the spinach and toss to wilt. Place on plates and garnish with dried cranberries for a touch of sweet! Serves 4

Enjoy!