Kennedy's Pub Chicken Vienne
Ready In: 30 mins
Serves: 2
Yields: 2 meals
Ingredients
- 1 cup flour
- 2 boneless chicken breasts, 6 oz each, pounded to 1/4-inch thickness
- 3 tablespoons olive oil
- 1⁄2 cup white wine
- 1 cup chicken broth
- 1⁄4 cup sun-dried tomato, julienned
- 1 1⁄2 teaspoons fresh garlic, chopped
- salt and pepper
- 3⁄4 cup fresh spinach, chopped
Directions
- Dredge the chicken in the flour until coated on all sides. Heat oil in a saute pan. Saute the chicken until brown on both sides. Leaving the chicken in the pan, add the wine and let simmer until it is reduced by half.
- Add chicken broth, sun dried tomatoes, garlic, salt and pepper. Simmer on medium heat until the sauce thickens. Add the spinach and cook for 2 minutes.
- Serve over linguini or rice.
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