Mix chicken broth into hot spinach. Set aside.

 

Flatten chicken breasts, coat with flour; shake off excess. Heat oil over medium-high heat.

 

Dip each chicken breast in egg substitute and sauté 2 to 4 minutes on each side. Keep warm. Discard oil. Melt butter in same skillet over medium heat. Add peanuts. Cook and stir until lightly browned. Add wine, cook 1 minute.

 

Add chicken, reduce heat and simmer 3 minutes. Sprinkle with lemon juice. Arrange spinach on serving plate. Top with chicken breast and sauce.

 

Serve with baked potato.