Swiss Turkey Tenderloin Strips

I loved the Swiss with this. It was a nice change in flavor. I used chicken instead of Turkey though because that is what I had.
Swiss Turkey Tenderloin Strips

From: Taste of Home Simple and Delicious Cookbook

20 oz. turkey breast tenderloins, cut into thin strips (I used chicken)
1/2 tsp. salt
1/4 tsp. pepper
3 Tbs. olive oil
1 tsp. garlic, minced
2 Tbs. flour
1 cup chicken broth
1/2 cup white wine
3 cups (12 oz.) swiss cheese, shredded
1 pkg. (10 oz.) spinach, trimmed
1/4 cup water

Season Turkey (or chicken) with salt and pepper.  In a large skillet, saute turkey in oil for 6-8 minutes or until no longer pink.  Remove with a slotted spoon and set aside.

In the drippings, saute the garlic until tender.  Stir in the flour, broth and wine until blended.  Bring to a boil over medium heat; cook and stir for 1-2 minutes or until cheese is melted and sauce is blended.  Add turkey; heat through.

In a large saucepan or dutch oven, cook spinach in water for 3-5 minutes or until wilted; drain.  Serve turkey mixture over spinach.