4 minutes ago
Sautéed Chicken with Tomatoes and Spinach
Anyone else find themselves staring at the kitchen wondering to make for dinner, realizing that you're already short on time? 🙋🏼♀️ Well, lately, that's been me. Work is insane and I find myself running around trying to get dinner on the table. Thankfully, dinners like this one, that is ready in 20 minutes, make it easy to feed the hungry!
Serve this over mashed cauliflower or couscous for the ultimate easy, nutritious and delicious weekday meal!
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
4 chicken cutlets, each cut into 3 pieces
1/2 cup flour, for dredging
1-2 tablespoons olive or avocado oil
4 cloves of garlic, minced
2 cups unsalted/low-sodium chicken stock
1 tablespoon capers
2 cups cherry tomatoes, sliced in half
3 large handfuls (approx. 2 cups packed) fresh baby spinach
Mix together the salt, pepper & garlic powder together and season both sides of the chicken pieces. Set aside.
Place the flour in a shallow dish and season with the remaining seasoning mix.
Heat half the oil in a skillet over medium-high heat. Coat the chicken on both sides with flour, shaking off all excess, and sear on both sides until browned, approx. 2 minutes each side. Remove and tent with foil. (Repeat until all the chicken is browned)
When all the chicken is finished and removed, turn heat down to medium, remove the pan from the heat and sauté the garlic for about a minute until fragrant.
Return the pan back to the heat & slowly pour in the chicken stock, scraping up any browned bits on the pan and add in the capers.
Return the chicken to the pan, along with any juices that accumulated, bring to a low boil, then reduce the heat to medium-low.
Stir in the sliced tomatoes and simmer for about 10-12 minutes or until the tomatoes start to soften and burst. Taste the sauce and adjust salt/pepper if needed.
Right before service, add in the spinach and toss until wilted. Serve as is or with mashed potatoes/cauliflower or couscous if desired.