1 lb. chicken breasts, skinned, boned
3/4 c. chicken broth
2 tbsp. dry white wine
1 lb. spinach
2 tsp. cornstarch
3 oz. neufchatel cheese, cut up
Lemon juice

Simmer breasts in broth and wine, very slowly for 45 minutes. Remove to heated platter and cover loosely. Cook spinach. While cooking add cornstarch to broth and thickens slightly. Add cheese, stir until cheese is blended. Turn off heat. On a platter arrange a bed of rice, then spinach, next chicken and then cover with sauce.