Chicken Breasts with Sun-Dried Tomatoes and Spinach

Serves 2

2 organic skinless, boneless chicken breasts
2 Tablespoons butter
1 Tablespoon olive oil
½ cup white wine
½ cup chicken broth
1 lemon
½ cup sliced sun-dried tomatoes
1 cup fresh spinach
2 Tablespoons capers
salt and pepper

Cut both chicken breasts into halves. Pound out to ¼-inch thick. Season both sides with salt and pepper. Heat a large saucepan over medium high heat. Melt 1 Tablespoon of butter and add olive oil. Sauté chicken breasts evenly on both sides until done, about 3 minutes per side. Remove chicken and set aside, keeping warm. Add sun-dried tomatoes and capers and let cook for 1 minute. Add white wine, chicken broth and juice from one lemon. Reduce by half, then add spinach, cooking until just wilted.

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