Peppercorn Chicken with Lemon Spinach

3 TBS dijon mustard
3 large skinless,boneless chicken breasts (about1 3/4 lbs)
2-3 tsp coarsely ground mixed peppercorns
3/4 tsp finely minced fresh rosemary
Kosher salt
3 TBS extra-virgin olive oil
2 shallots, thinly sliced
1/3 cup brandy or red wine
1/3 cup low-sodium chicken broth
1 TBS chopped fresh parsley
2 cloves garlic, chopped
1 pound spinach
1/2 tsp finely grated lemon zest

1. Preheat the oven to 350. Brush 1 TBS mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.

2.Heat a large skillet over medium-high heat; add 2 TBS oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes.

3. Meanwhile, add the shallots to the skillet; cook over med-high heat until just soft. Remove the pan from the heat, add the brandy, then broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley.

4. Heat the remaining 1 TBS oil in a deep skillet over mid-high heat. Stir in the garlic; cook about 30 seconde. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach.

Serves 4. This dish has 400 calories per serving and just 2g saturated fat.