Chicken Cutlets & Spinach

To accompany my black eyed peas and cornbread for New Year's Day, I made some sauteed chicken and spinach to round out the meal. It was pretty good, even for spinach. :)

Ingredients:
4 chicken cutlets
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic
1 Tbsp olive oil
1 lb baby spinach
1 clove minced garlic
1/4 c white wine
1/2 c chicken stock
2 tsp corn starch + 2 Tbsp chicken stock (mixture)

Instructions:

1. Preheat pan on medium heat with olive oil. Season chicken cutlets on both sides with the salt, pepper, and granulated garlic. Cook chicken 2-3 minutes on each side, or until cooked through. (Will depend on thickness of cutlets.)
2. Add minced garlic to pan, and cook for 30-45 seconds. Add white wine, and chicken stock, and bring back to a simmer. Add spinach and cover for 3-4 minutes, or until wilted. Remove spinach from pan and plate with chicken.
3. Add corn starch mixture to pan and bring to simmer, stirring until thickened. Drizzle over chicken and spinach and enjoy!

This is certainly not my most creative dinner, but it was delicious and it did make the spinach edible.