Italian lemon chicken with baby spinach

Cut the chicken into little fillets, then into small strips.

Put the chicken in a plastic bag with flour, close it and mix well.

Add a generous amount of extra virgin olive oil to the pan over medium heat and add the chicken.

Brown both sides, turning with a tong.

Add two squashed cloves of garlic, a little pepper and salt, and the rosemary.

Add about half a glass of white wine, about 100 ml.

When the wine has disappeared, add half a glass of water, then squeeze in a lemon and remove the rosemary.

Cook the baby spinach a couple of minutes in the same saucepan with a little extra virgin olive oil, salt and pepper, two more minutes.

Cut a slice or two of lemon in half and use it to garnish.