1 pound boneless chicken breasts or cutlets
1/2 teaspoon Kosher Salt or Sea Salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/4 cup white wine, or white cooking wine
1 bag fresh baby spinach leaves (5-6 ounces)
1 cup fresh pre-sliced mushrooms (rinsed)
1 can diced tomatoes with basil, garlic & oregano with liquid (14.5 ounces)
4 ounces mozzarella cheese ( I rarely use.)
Pre-heat large saute pan on medium-high 2-3 minutes. Season both sides of chicken with salt and pepper.
Place oil in pan; swirl to coat. Arrange chicken in pan and cook 3-4 minutes on one side or until lightly browned.
Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4-5 minutes or until chicken’s internal temperature is 165ºF.
Remove pan from heat. Top chicken with cheese; cover and let stand 2-3 minutes until cheese melts. Serve.
Italian Sauteed Beans are a great side dish with this entree. (Find bean recipe on this site under “side dishes”.).
Serve with tossed green salad, breadsticks a vegetable and Pinot Grigio wine.
©Copyright. August 2016. Linda Leier Thomason
All Rights Reserved.