Pollo al vino blanco con tomate y espinacas

Ingredientes

• 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

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   Add in the remaining butter and the garlic. Cook for about 30 seconds.

4. 4

   Stir in the white wine, chicken broth, tomatoes, and Italian seasoning. Let it bubble for 2 minutes.

5. 5

   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).

6. 6

   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.