Ingredients:
- 2 T butter or olive oil
- 1/2 c white wine
- 1 lemon, juiced (I used lime because I didn't have lemon)
- 1/2 c sundried tomatoes in oil, chopped
- 1 cup fresh spinach
- 1/2 c chicken broth
*I pound the chicken to 1/4 inch thick. Optional step.
1. Season chicken with S&P.
2. Over med/high, cook chicken in olive oil or butter evenly until both sides are done. Remove chicken and set aside.
3. In remaining oil, cook sundried tomatoes for 1 minute. Add white wine, broth, and juice of 1 lemon. Cook until reduced by 1/2.
4. Add spinach and cook until wilted.
5. When serving, pour SD tomato/spinach sauce over the chicken.
My whole family likes this. Charis just adds ketchup (*gag*).
Oh, and you could do this with any combo of veggies. Portobello mushrooms or eggplant was my first thought.
[from Raegan]
