Italian Skillet Supper

Ingredients:
2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons reduced-fat butter
1 teaspoon olive oil
1/4 pound small fresh mushrooms
1/2 medium onion, chopped
1/4 cup chopped sweet red pepper
1 tablespoon pine nuts
2 cups fresh baby spinach
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons spicy brown mustard
2 teaspoons shredded Romano cheese

Directions:
Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir for 2-3 minutes or until wilted. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.

Return chicken to the pan; heat through. Sprinkle with cheese.

Yield: 2 servings.

Nutrition Facts
One serving: 1 chicken breast half with 1/2 cup vegetable mixture Calories: 248 Fat: 10 g Saturated Fat: 3 g Cholesterol: 70 mg Sodium: 548 mg Carbohydrate: 12 g Fiber: 3 g Protein: 29 g