midwest neurotica

When I have some extra time, you can usually find me in the kitchen creating a delicious, new recipe. But sometimes that time escapes me and I go into survivalist mode. April was a tough month. In the last week alone, I completed a HUGE work project, had a 48 hour stomach flu, got divorced (at long last), and put my house back on the market. Next week, I fly home to the midwest for a family funeral.

We all go through times like these and you must have some quick, healthy staples to comfort the weary soul. This week I had salads, soup and a lovely creamy pasta. I ate as much from home as I could, but forgave myself when I needed to buy out. The most excitement I had was combining a can of crushed pineapple with some fat free sugar free vanilla pudding, for an easy on-hand dessert. This recipe, while utilitarian and flexible, was just what I needed after a long day of work.

Simple Lemon Chicken Florentine
Serves 2

2 thin-sliced chicken breasts
whole wheat flour
salt & pepper
1 T butter
1 lemon
1 package creamed spinach
1.5 c cooked brown rice
2 T shredded swiss cheese

Dredge chicken in seasoned flour. Saute in butter and deglaze with lemon juice once brown. Serve over cooked creamed spinach and brown rice. Top with shredded cheese if desired.