Creamy Lemon Wine Chicken with Roasted Tomatoes

This chicken was so super yummy. It had a nice mix of flavors: lemon, apple juice(had no wine on hand) and chicken broth. Not to mention the roasted tomatoes! It was just great! I got the recipe and picture from The Hungry Housewife is a wealth of delicious food! It took me a few minutes to cook up, but I can see getting much faster at it after doing it a few times. It is definitely worth it!

I cut the recipe in half, used whole grain pasta and 3-5 T lemon juice
1 pound of your favorite pasta, cooked and drained
Extra Virgin Olive Oil
1 Pouond boneless, skinless chicken breasts, cubed
1 onion, sliced thinly
4 cloves garlic, minced
2 T butter
4 T flour
2 c. chicken stock
1/2 c. white wine
3-5 T lemon juice
6 oz baby spinach
2 T fresh parsley, chopped
salt and pepper
Preheat oven to 400 degrees.
Line baking sheet with parchment paper or Silpat.
In a medium bowl, toss tomatoes with enough olive oil to coat and sprinkle with salt and pepper.
Place on baking sheet and roast for 30 minutes or until the tomatoes start to pop open, stirring occasionally. While the tomatoes are roasting... In a large pot, coat the bottom with olive oil. Over medium heat, saute the onions until starting to brown, stirring often. Add the butter. Add the chicken and sprinkle with salt and pepper. Cook for about 5 minutes. Add the garlic and cook for another minute. Add the flour and cook while stirring for 2 minutes (to cook out the flour taste)
Stir together the chicken stock, wine and lemon juice. Slowly add the wine mixture to the chicken, stirring any brown bits off the bottom of the pan with a wooden spoon. Bring to a boil, reduce heat and simmer for 5-10 minutes. Toss in the spinach to wilt. Once the spinach is wilted in the sauce, add the parsley. Salt and Pepper to taste. Serve over tomatoes and pasta.