• 1/2 lb. fresh spinach, stems removed, washed
• 4 Tbs. butter
• 1 large onion, cut into rings
• 6 oz. mushrooms, sliced
• 1/3 C. dry white wine
• 1 Tbs. soy flour
• 1 C. sour cream
• 1 pinch garlic powder
• 4 oz. sharp Cheddar cheese, grated
• 2 boneless, skinless chicken breasts

Steam spinach until wilted; drain and chop. Melt 2 Tbs. of butter in large skillet and sauté onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add 1 Tbs. butter to skillet. Brown chicken and remove to warm plate. Sauté mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350F for 20 to 30 minutes.

Yield: 4 servings.