Kennedy's Pub Chicken Vienne |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Found this recipe on Razzle Dazzle Recipes, Restaurant Recipes. Posting for safe keeping. Prep and cook times are guesstimates as they were not listed. Ingredients:
1 cup flour |
2 boneless chicken breasts, 6 oz each, pounded to 1/4-inch thickness |
3 tablespoons olive oil |
1/2 cup white wine |
1 cup chicken broth |
1/4 cup sun-dried tomato, julienned |
1 1/2 teaspoons fresh garlic, chopped |
salt and pepper |
3/4 cup fresh spinach, chopped |
Directions:
1. Dredge the chicken in the flour until coated on all sides. Heat oil in a saute pan. Saute the chicken until brown on both sides. Leaving the chicken in the pan, add the wine and let simmer until it is reduced by half.
2. Add chicken broth, sun dried tomatoes, garlic, salt and pepper. Simmer on medium heat until the sauce thickens. Add the spinach and cook for 2 minutes.
3. Serve over linguini or rice.
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