Apple - Spinach Chicken

Ditch the typical oil pan frying to save on unnecessary fat and calories.  Using fresh ingredients, free range chicken and organic fruits and vegetables this becomes a very healthy and filling dinner.

1/4 cup Vegetable Broth
4 (3.5-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced (about 1/2 teaspoon)
2 teaspoon Dijon or Spicy Mustard
1/2 cup Bragg's Organic Apple Cider Vinegar
1 medium Granny Smith or Fuji apple, cored and sliced
6 cups fresh baby spinach or chopped Swiss chard

Heat vegetable broth in large nonstick skillet over medium-high heat.  Sprinkle chicken with salt and pepper and add to skillet. Cook 5-6 minutes on each side or until cooked through.
Remove chicken from the plate, cover and keep warm.

Add garlic, mustard, cider vinegar and apples to the pan and bring it to a boil.  Reduce heat, simmer, stirring often for approximately 5 minutes.  Return chicken and any juices to the pan. Cook, stirring occasionally, until sauce thickens slightly, about 3 minutes

Add spinach to pan and toss until wilted, about 1 minute. Serve hot.

4 Servings - Approximately 210 calories each