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
Paprika

In a skillet, place chicken. Sprinkle with pepper. Add broth and wine; bring to boiling. Reduce heat; cover and simmer 25 to 30 minutes. Remove chicken with slotted spoon; cover and keep warm. Reserve broth in skillet. Meanwhile, wash spinach. Cook in large saucepan covered with just the water that clings to the leaves. Reduce heat when steam forms. Cook and toss 3 minutes. Set aside; keep warm.

Combine 1 tablespoon water and cornstarch; stir into broth in skillet. Cook and stir until thickened and bubbly. Cook 2 minutes more. Add Neufchatel cheese, stir until cheese melts. Arrange spinach on platter. Sprinkle with lemon juice. Top with chicken and sauce. Sprinkle with paprika.