🫙 From the Spice Rack
One-Skillet: Chicken and Spinach with White B
3 ts Extra-virgin olive oil 1 1/2 lb Chicken breasts 2 Celery stalks, minced 4 Garlic cloves, minced 2 Shallots, minced 15 oz Tomatoes, canned, diced 1 t Fresh rosemary -- or
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Ingredients8 items
Ingredients
- 3ts extra-virgin olive oil
- 11/2 lb chicken breasts
- 2celery stalks, minced
- 4garlic cloves, minced
- 2shallots, minced
- 15oztomatoes, canned, diced
- 1t fresh rosemary -- or
- 1c chicken broth, defatted
Directions
- 1
3 ts Extra-virgin olive oil 1 1/2 lb Chicken breasts 2 Celery stalks, minced 4 Garlic cloves, minced 2 Shallots, minced 15 oz Tomatoes, cann
- 2
Drain and rinse before use
- 3
Wash fresh spinach thoroughly and chop
- 4
Chicken breasts should be skinned and de-boned and cut into bite-size pieces
- 5
Heat 2 TS oil in large nonstick or cast-iron skillet over medium-high heat
- 6
Add chicken and saut‚ until firm and white, not pink, about 3 minutes
- 7
Remove from skillet and keep warm
- 8
Reduce heat to medium and add remaining 1 TS oil