2 tablespoons butter or margarine
1 teaspoon Italian seasoning
1 teaspoon seasoned salt
3 whole onions, thinly sliced
3 cups low sodium chicken broth
1 cup bottled chicken broth
3 tablespoons olive oil
2 tablespoons diced green bell pepper
1 cup fresh spinach, rinsed and squeezed
1 1/2 tablespoons butter, chilled
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried apricot preserves
Melt butter in medium skillet over medium heat. Add Italian seasoning and allow to cook for a few minutes, stirring constantly. Add onions, carrots, celery, spinach, browning butter and olive oil. Add chicken broth and bring to a boil; reduce heat, cover and simmer for about 20 minutes.
When the chicken is cooked, remove skin and chop. Drain meat and cut into pieces. Cool enough to handle. Melt the butter and saute the onions and peppers in the medium skillet or in a large pot over medium heat. Stir fry the onion, bell pepper, spinach and chicken mixture into the sauce, stirring well. Season with olive oil, garlic, basil, oregano and apricot preserves. Serve immediately.