- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 package (6 ounces) fresh baby spinach
- 1 cup salsa
- Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm.
- Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken. Yield: 4 servings.
Originally published as In-a-Pinch Chicken & Spinach in Simple & Delicious October/November 2014
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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