In a large skillet, melt butter on low heat. Add
scallion and garlic, and cook stirring frequently
for 2 min or until scallions are soft.
Dredge chicken in 2 tbs flour, shaking off excess.
Push scallion mixture onto one side of pan and
increase heat to medium, add chicken, and saute 4
min on each side or until golden brown. With
slotted spoon transfer to plate.
Stir spinach into pan and cook 5 min or until
tender.Sprinkle scallion mixture and spinach with
remaining 1 tbs flour. Stir in milk, mustard, and
salt, and bring to boil. Reduce to a simmer,
return chicken to pan, cover and simmer 5 min or
until chicken is cooked though.
Transfer chicken to plate, stir Parmesan into
spinach mixture until cheese is melted. Spoon
spinach mixture onto plate and top with chicken.
Originally Submitted
9/2/2012
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