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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 2 |
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Tasty and easy weeknight complete dinner - also, relatively inexpensive, which is a nice bonus. Ingredients:
1/2 cup whole wheat flour |
3/4 teaspoon salt |
1 teaspoon dried italian seasoning |
1/2 lb chicken tenderloins, can substitute breasts if like, skinned boned, etc |
3 tablespoons butter |
1 teaspoon garlic |
1/2 cup chicken broth |
1/2 cup dry white wine |
1/4 cup fresh lemon juice, can also add lemon zest |
0.5 (12 ounce) bag fresh spinach, i had to make up the 12 oz, just get normal bag spinach and use half |
6 cherry tomatoes, cut in half (optional) |
Directions:
1. Combine first three ingredients in shallow pain; dredge chicken through flour mixture.
2. Melt butter in large skillet, add garlic, and saute' until tender. Add chicken and brown. Remove chicken from skillet, reserving drippings.
3. Stir chicken broth, wine, and lemon juice (and zest if you want) into reserved drippings, loosening browned particles in skillet; bring to boil. Return chicken to skillet; reduce heat and simmer, stirring occasionally, 4 or 5 minutes or until sauce thickens and chicken is cooked.
4. Place spinach and tomatos on individual serving plates; spoon chicken and sauce over spinach.
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