Tomato Spinach White Wine Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 large chicken breasts

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)

1/4 teaspoon Italian seasoning

2 cups (packed) fresh baby spinach

1 tablespoon chopped fresh basil

Directions

Cut the chicken in half lengthwise so you have 4 thinner pieces. Sprinkle the chicken with the garlic powder and salt & pepper. 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.

Notes

Looks good w rice

Nutrition

• Calories: 276 kcal
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.4 g
• Cholesterol: 95 mg
• Sodium: 268 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 26 g