Ingredients
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8 ounces boneless skinless chicken breasts or 8 ounces boneless skinless chicken breast tenders
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2 teaspoons lemon pepper
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8 ounces white button mushrooms, sliced
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1 cup tomatoes, seeded and chopped
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1/2 cup white wine
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1/2 tablespoon lemon juice
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3 garlic cloves, minced
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1 lb spinach, precleaned and tough stems removed
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2 tablespoons asiago cheese, fresh grated
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1 tablespoon pine nuts, toasted if desired
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salt & pepper
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1 large shallot, diced (about 4 Tbsp)
Instructions
- Season chicken breast with lemon pepper to your taste, reserve any extra to use later if desired.
- In a skillet over medium heat with some cooking spray or a little olive oil, saute chicken until done. About 3-4 minutes per side. Remove and keep warm.
- In same hot pan over medium heat (use more spray or oil if needed) saute mushrooms, shallot, garlic and tomatoes until soft and tomatoes break down. Add fresh spinach and a pinch of salt and cook until it just starts to wilt. It will cook more in the next step.
- Add wine, lemon juice and enough water to equal one cup liquid and cook just until reduced to a thin, glossy sauce. Season with salt and pepper to taste. You can use any reserved lemon pepper here too.
- Place spinach mixture on a plate adding warm chicken on top. Sprinkle with asiago cheese and pine nuts. Serve and enjoy!