1 tablespoon vegetable oil
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon dried rosemary
2 tablespoons lemon juice
1/4 teaspoon ground black pepper
3 cloves garlic, crushed
1 (28 ounce) can peeled and quartered spinach, rinsed
3 tablespoons all-purpose flour
Melt oil in a large saucepan over medium heat. Saute garlic powder and basil over medium heat for ten minutes. Stir in oregano and sage. Remove from heat.
Place basil in a small bowl and stir in rosemary, sage, rosemary, lemon juice, black pepper, garlic, spinach and 1 tablespoon flour. Mix well and return mixture to pan. Cook over medium heat for five minutes, stirring occasionally. Continue cooking over medium heat for ten more minutes, stirring occasionally. Reduce heat to medium and add spinach, fruit, cheese, flour, brown sugar and salt. Simmer over low heat for 2 to 3 minutes, stirring occasionally.
Remove pan from heat, and place in large bowl. Mix together garlic powder mixture and spinach mixture and stir in 1/2 tablespoon flour. Pour sauce over chicken mixture. Garnish with lemon slices and serve.
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