LEMON AND SPINACH CHICKEN

4 chicken breasts
1/2 teaspoon seasoned salt
1 dessert spoon sweet paprika
1 tablespoon canola oil
2 teaspoons minced garlic
1/2 cup water
2 oxo chicken stock cubes
1 cup thickened cream
juice of 1 small lemon
3 cups baby spinach
salt and cracked black pepper to taste

cut each chicken breast in half lengthwise, then slice into large strips.  Sprinkle with paprika and seasoned salt.

heat oil in a large frypan over medium high heat. add chicken and saute until chicken is almost cooked. do not drain.

stir in garlic.

in a jug, mix the water, stock cubes and lemon juice together and add to chicken.

bring to a boil then reduce heat to medium/low and simmer until chicken is cooked through.

stir in spinach, then the cream and simmer until the spinach has wilted.

serve over boiled rice.

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