Tomato Spinach White Wine Chicken
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
276 kcal
-
Course
Main Course
-
Cuisine
American
Tomato Spinach White Wine Chicken
Description
Tomato Spinach White Wine Chicken combines breast meat seasoned and lightly floured before pan-searing to a light golden brown. The white wine and chicken broth sauce is flavored with garlic and Italian seasoning, providing a subtle acidic note that complements the juicy grape tomatoes added to the skillet. After simmering the chicken through in this sauce, fresh baby spinach and basil are folded in to wilt briefly, adding a fresh green element and mild herbal brightness.
The texture balances the tender chicken with softened tomatoes and the gentle lift of spinach. Cooking involves searing and gentle simmering to maintain moisture without drying the chicken. This dish is suitable as a main course served alongside grains or bread to take advantage of the flavorful pan sauce.
Using a dry white wine like pinot grigio or sauvignon blanc is suggested for best flavor, though a substitute of chicken broth and Dijon mustard can mimic wine's tang. Care should be taken not to over-reduce the sauce to keep it from becoming too thick or dry.
Ingredients
- 2 large chicken breast
- 1/4 teaspoon garlic powder
- salt to taste
- black pepper to taste
- flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 3 cloves garlic minced
- 1/4 cup white wine dry
- 1/4 cup chicken broth
- 1 cup tomato cut into halves, grape or cherry variety, little size
- 1/4 teaspoon Italian seasoning
- 2 cups baby spinach packed, fresh
- 1 tablespoon basil chopped, fresh
Instructions
- 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.
- 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.
- Add in the remaining butter and the garlic. Cook for about 30 seconds.
- Stir in the white wine, chicken broth, tomatoes, and Italian seasoning. Let it bubble for 2 minutes.
- 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).
- 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.
Notes
- Use dry white wine such as pinot grigio or sauvignon blanc for best sauce flavor.
- If avoiding wine, substitute with additional chicken broth plus 1/2 to 1 teaspoon Dijon mustard.
- Be careful not to reduce the sauce too much during cooking; add a splash of wine or broth if needed.
- The recipe appears in the Salt & Lavender: Everyday Essentials cookbook on page 74.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 95mg | 32% |
| Sodium | 268mg | 11% |
| Potassium | 624mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2042IU | 41% |
| Vitamin C | 11mg | 12% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
