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Tomato Spinach White Wine Chicken

 Ingredients

  • 2 large chicken breasts cut in half lengthwise
  • 1/4 teaspoon garlic powder
  • Salt & pepper to taste

Flour for dredging

  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • 3 cloves garlic minced
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth
  • 1 cup little tomatoes (grape or cherry) cut into halves
  • 1 dash Italian seasoning
  • 2 cups (packed) fresh baby spinach
  • 1 tablespoon fresh basil chopped
Tomato Spinach White Wine Chicken


INSTRUCTIONS

  • Cut the chicken in half lengthwise so you have 4 thinner pieces. Sprinkle the chicken with the garlic powder and salt & pepper (on both sides). Coat each piece in flour.
  • Heat the olive oil and 1 tablespoon of the butter in a deep skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until lightly golden. Transfer chicken to a plate.
  • Add in the remaining butter and the garlic. Cook for about 30 seconds.
  • Stir in the white wine, chicken broth, tomatoes, and Italian seasoning. Let it bubble for 2 minutes.
  • Add the chicken back into the pan. Reduce the heat to medium and cook for another 4-5 minutes or until the chicken is cooked through, the tomatoes soften and release more juice, and the sauce reduces a bit. Be careful not to let the sauce reduce too much (you can always add another splash of wine if this happens, though).
  • Add in the spinach and basil (I use tongs to lift the chicken up and just tuck it under) and let it wilt for about a minute. Season with extra salt & pepper as needed and serve immediately.

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