Chicken Medallions with Spinach and Quinoa

This was super easy, and so tasty!

1 large box of fresh spinach, rinsed stems removed

1 red pepper, sliced

4 boneless, skinless chicken breast halves

salt and pepper to taste

1 Tbsp. grated lemon rind

1 Tbsp. butter

1 Tbsp. olive oil

2 shallots or 2 Tbsp. onions, minced

1/2 c. chicken broth

1/4 c. lemon juice

1 Tbsp. chopped fresh parsley

1 Tbsp. chopped fresh oregano or 1 t. dried

1 Tbsp. capers

Over medium-high heat, saute half of spinach until wilted (no oil required). Add red pepper and remaining spinach. Saute 4 minutes longer or until pepper is tender crisp and most of liquid evaporates. Remove to casserole and keep warm.

Place chicken between wax paper sheets and pound with mallet to 3/4" thickness. Mix salt, pepper, and 1 t. lemon rind and rub over chicken.

In same skillet (that you used for the spinach), melt butter in olive oil over medium-high heat. Add chicken and saute 3-4 minutes each side. Remove when cooked, and arrange on top of spinach. Keep warm.

In drippings over medium eat, saute shallots 1 minute. Add broth, bring to boil, reduce heat and add lemon juice. Whisk in remaining lemon rind, herbs and capers. Pour over chicken. Serve with quinoa or rice pilaf.

From "That's Trump", The Best of Bridge Series