Cherry Tomato, Spinach & Chicken Sautéed Dish
One of my talents is creating recipes for delicious dishes made out of the food I have on hand. This dish was a great success! It is quick, easy, and I think anyone would enjoy it! Even my one and four year old loved it! My husband is also really excited I wrote the recipe down so we can have it again! I usually never write down my recipes, so to repeat something exactly is going to be a treat for him…lol!
This week we had yummy heirloom cherry tomatoes in our weekly box. I also had fresh organic spinach, garlic, and chicken breasts on hand. I’m going to walk you through this recipe step by step to help you along.
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 tablespoons all purpose flour
3/4 cup white wine
3/4 cup water
1 tablespoon organic better than bouillon chicken base (also known as my secret weapon in a lot of my recipes)
1 dry quart heirloom cherry tomatoes cut into halves
1 can organic fire roasted diced tomatoes 14 1/2 ounces
4 cloves garlic minced
2 tablespoons dried basil
8 ounces dry organic fresh spinach
1 to 2 tablespoons olive oil
1 1/2 to 2 pounds chicken breasts
Your pasta of choice
Parmesan cheese to sprinkle
Supplies: You will need a 14 inch sauté pan, a large bowl to transfer tomato & spinach mixture in, a whisk, a wooden spoon, thongs or fork, chef knife, and cutting board.
Tip: I cut as I cooked for this recipe, but to make it easier you may want to precut the cherry tomatoes, garlic, and butterfly your chicken breasts if they are thick.
1. Heat up sauté pan to medium high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Whisk butter and olive oil to combine. Put 2 tablespoons flour into pan and whisk in (or substitute 1 tablespoon corn starch instead of flour if you want 100% gluten free). Cook for 1 minute.
2. Whisk in 3/4 cup white wine, 3/4 cup water, and 1 tablespoon Organic Better Than Bouillon Chicken Base. (You can substitute chicken broth instead of the water and Bouillon Chicken Base if desired). Liquids will bubble up and start to thicken within a minute or two.
3. Stir in fresh cherry tomatoes, can of fire roasted diced tomatoes, garlic, and dried basil. Cook until tomatoes come up to simmering temperature again. You will notice the skins of the cherry tomatoes starting to wrinkle.
4. Add fresh spinach and stir in. It will wilt quickly. You may need to add half, let spinach wilt, and then add other half of spinach.
5. Transfer entire tomato & spinach mixture in large bowl and set aside. It easily poured out of the pan for me and the sauté pan was almost clean.
6. Add 1 to 2 tablespoons olive oil to empty sauté pan. Salt and pepper chicken breasts and add to pan. Cook until slightly golden brown. Flip chicken breasts over and continue to cook until done.
7. Remove chicken breasts to a clean cutting board.
8. Pour tomato & spinach mixture back in empty pan. Turn heat down to low. Heat should bring mixture up to simmer.
9. Cut cooked chicken breasts into one inch strips and replace in pan. Stir together until back up to temperature. Taste and add salt & pepper as desired.