Tuscan – Style Chicken






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.

plateMany times I serve this chicken entree with the Italian sauteed beans, orzo and brussel sprouts.



©Copyright. August 2016. Linda Leier Thomason

All Rights Reserved.