Chicken Florentine

A lighter alternative to a heavy dish.

2 medium chicken breasts, halved lengthwise
1/8 tsp pepper
3/4 cup chicken broth
2 Tbsp dry white wine
1 pound spinach
1 Tbsp cold water
2 tsp cornstarch
3 ounces Neufchatel Cheese, cup up
Juice of 1/2 a lemon
paprika
Lemon slices (optional)

MAKES 4 SERVINGS

1. Skin and bone chicken breasts.  Place chicken breasts in a skillet; sprinkle with pepper.  Combine chicken broth and white wine; add to skillet.  Bring to boiling.  Reduce heat; cover and simmer for 25 to 30 minutes or till chicken is tender.
2. Meanwhile, rinse the spinach in cool water.  In a saucepan cook spinach, covered, in just the water that clings to the spinach leaves.  Reduce heat when steam forms.  continue cooking spinach for 3 to 5 minutes after steam forms, turning frequently with a fork.  Set spinach aside.
3. Remove chicken breasts from skillet with a slotted spoon or a ford, reserving the broth mixture.  Keep chicken warm.
4. To make sauce, combine the 1 Tbsp water and cornstarch; stir into broth mixture in skillet.  cook and stir till thickened and bubbly.  Cook and stir 2 minutes more.  Add cut-up Newfchatel cheese, stirring until cheese is melted.
5. Arrange cooked spinach on a serving platter; sprinkle with lemon juice.  Place chicken breasts atop spinach; pour sauce over all.  Sprinkle with paprika.  Garnish with lemon slices, if desired.