1 lb. boneless chicken breasts, skinned
1/8 tsp. pepper
3/4 c. chicken broth
2 tbsp. dry white wine
1 lb. fresh spinach
1 tbsp. water
2 tsp. cornstarch
3 oz. Neuchatel cheese, cut into pieces
Lemon juice
Paprika for garnish

Place chicken in skillet, sprinkle with pepper. Add broth and wine, bring to a boil. Reduce heat, simmer, covered, for 30 minutes. Remove chicken with slotted spoon. Cover and keep warm. Reserve broth in skillet. Wash spinach and place in saucepan with only the water that clings to leaves.

Cook, covered until tender, 3 to 5 minutes. Keep warm. Combine water with cornstarch. Stir into broth in skillet. Cook, stirring until blended about 2 minutes. Add cheese, stirring to melt. Arrange spinach on platter, sprinkle with lemon juice. Top with chicken and cheese sauce. Garnish with paprika.