500g of chicken breast strips
Juice from 1/2 lemon
1 chopped onion
2 tablespoons of olive oil
1 tablespoon of light butter
1/2 cup of water
2 cups of low-fat yogurt
1 egg white
1/2 tablespoon of wheat flour
1 crushed garlic clove
Fresh spinach leaves to taste
Salt and pepper to taste
500g of chicken breast strips
Juice from 1/2 lemon
1 chopped onion
2 tablespoons of olive oil
1 tablespoon of light butter
1/2 cup of water
2 cups of low-fat yogurt
1 egg white
1/2 tablespoon of wheat flour
1 crushed garlic clove
Fresh spinach leaves to taste
Salt and pepper to taste
Season the chicken with salt, black pepper, and lemon juice
Fry the onion in olive oil until golden brown
Set aside
Dredge the chicken in light butter until lightly colored
Set aside
Cook the chicken in water at a simmer until cooked through
Set aside
Melt the butter in a pan over medium heat
Add the garlic and cook for 1 minute
Stir in the low-fat yogurt and bring to a simmer
Add the cooked chicken, spinach, salt, and pepper
Simmer for 2 minutes
Serve with the reserved onions.
