Buttery Oregano Chicken
Spinach and Tomato Parmesan Pasta
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 tsp dried oregano
- 3 Tbsp olive oil
- 3 Tbsp butter
- 1 tsp Dijon mustard
Instructions
- Cut chicken in half lengthwise and pound to ½-inch-thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with oregano, and lightly season with salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes per side or until done. Remove from skillet; keep warm.
- Add butter and mustard to skillet, stirring until butter melts. Drizzle sauce over chicken.
Side Dish Ingredients
- 1 (16-oz) pkg spaghetti
- 4 Tbsp butter
- 2 tsp minced garlic
- 1 (10-oz) pkg spinach
- 2 Roma tomatoes, chopped
- ½ cup shredded Parmesan cheese
Side Dish Instructions
- Cook pasta according to package directions; drain, reserving 1 cup pasta water.
- Melt butter in a large skillet; add garlic, and sauté 30 seconds. Add spinach and tomatoes, stirring until spinach is wilted. Stir in cooked pasta and cheese.
- Add reserved pasta water as needed to thin sauce. Season with salt and pepper to taste.
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