Lemon Chicken with Fresh Spinach

I love cooking with soups.  It makes everything so easy, and I can always whip something up that tastes pretty good with stuff I have off hand.  I realized this weekend how much I love lemon flavor.  My husband hates it of course, so I don't really get to experiment as much as I would like to.  I am also going to always have a bag of spinach.  It's so easy to make, and it's pretty much the greatest vegetable ever.

Lemon Chicken with Fresh Spinach

3 table spoons olive oil divided

4 chicken breasts

1 can cream of chicken soup

2 tablespoons water

2 tablespoons chopped fresh parsley

1 tablespoon lemon juice

1/2 teaspoon paprika

1/4 cup chopped green pepper

1 bag washed fresh spinach
1/2 cup water

4-5 cloves chopped fresh garlic

garlic salt (coarse ground with fresh parsley)

salt and pepper

Salt and pepper both sides of chicken breast. Heat 1 tablespoon of olive oil medium high heat for 1 minute. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet, and set aside. I like to cut the chicken breasts in large chunks, but that's up to you.

Meanwhile, add 1/3 of spinach to a saucepan over water.  Layer with fresh garlic, garlic salt, olive oil. Continue layering until all spinach is in the sauce pan. Cover, and cook on medium until cooked down. Stir, and leave on low until ready to serve.

Whisk together soup and water till blended. Stir the soup, water, parsley, lemon juice, paprika and pepper in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Squirt a little lemon juice over spinach and serve with chicken.

I put this over rotini pasta because that's what I had. I also spooned some of the sauce over the pasta. You can make this with egg noodles or rice as well. Amazing!