| Chicken with Sun–Dried Tomatoes and Spinach | | Print | |
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Yield: 2 servings Ingredients: 2 boneless, skinless chicken breasts 2 tablespoons butter 1 tablespoon olive oil 1⁄2 cup white wine 1⁄2 cup chicken broth 1 lemon 1⁄2 cup sliced sun–dried tomatoes 1 cup fresh spinach 2 tablespoons capers salt and pepper Directions: Cut both chicken breasts into halves. Pound out to 1⁄4–inch thick. Season both sides with salt and pepper. Heat a large saucepan over medium high heat. Melt 1 tablespoon of butter and add olive oil. Sauté chicken breasts evenly on both sides until done, about 3 minutes per side. Remove chicken and set aside, keeping warm. Add sun–dried tomatoes and capers and let cook for 1 minute. Add white wine, chicken broth, and juice from one lemon. Reduce by half, then add spinach, cooking until just wilted. |
