Tomato-Butter Sauce Chicken
Spinach Salad with Pecans
Wine Recommendation
The Stag Santa Barbara County Chardonnay
Ingredients
- 2¼ lb boneless, skinless chicken breasts
- 1 tsp salt
- ¼ tsp pepper
- 3 Tbsp olive oil
- 2 (14.5-oz) cans no-salt-added fire-roasted diced tomatoes
- 2 cloves garlic, minced
- ½ cup thinly sliced fresh basil
- ¼ cup butter, cut into pieces
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Cut into 6 pieces. Sprinkle with salt and pepper.
- Cook chicken, in batches, in 1½ Tbsp hot oil per batch in a large skillet over medium heat 4 minutes per side or until browned. Remove from skillet.
- Add tomatoes and garlic to skillet; cook 5 minutes. Stir in basil and butter; cook 2 minutes. Return chicken to skillet, and cook until done.
Side Dish Ingredients
- ⅓ cup chopped pecans
- 5 Tbsp extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- 1 (5-oz) pkg baby spinach
Side Dish Instructions
- Toast nuts in a small skillet over medium heat until fragrant.
- Whisk together oil, vinegar, mustard, and salt in a large bowl. Add spinach and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
368
|
149
|
517
|
| Fat (g) | 19 | 16 | 35 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 39 | 1 | 40 |
| Carb (g) | 5 | 2 | 7 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 484 | 219 | 703 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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