Garlic Chicken Pomodoro

ART: Chef Hat

3- 6oz chicken breast
3 Roma tomatoes (sliced)
1 cup wilted spinach (see below)
1 tbsp. garlic (more to taste)
1 tbsp oregano
1 tbsp. butter
2 tbsp. olive oil
2 tbsp. saute’ dust
1/2 cup wine (to de-glaze)

Pound chicken breasts to approximately 1/4 inch thick.  Cut each breast into 3 pieces and saute’ in butter, olive oil, garlic and seasonings.  Add tomatoes and spinach at the last minute of cooking to wilt the spinach and keep the tomatoes firm.  Add more garlic  to taste and wine to de-glaze.  Take off heat and serve with fettucine if desired.

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