Monday, November 9, 2009

Chicken with Sun Dried Tomatoes, Spinach, Artichoke Hearts and Dijon Pan Sauce

I'm posting this one because it's healthy and I didn't use anything weird that people may be afraid to try. And it's almost as easy as making a sandwich.

5-7 julienned sun dried tomatoes
can of quartered artichoke hearts
half a bag of fresh spinach
2 chicken breasts flattened and marinated in any garlic-herb seasoning (you can even buy a bottle of it)

Warm a bit of extra virgin olive oil in a medium saute pan. Add chicken breasts (really important you flatten them to about 1/4 - 1/2 inch thick) and saute a couple minutes on each side until a little browned and almost done.

Add sun dried tomatoes, artichoke hearts, fresh spinach and the juice of half a lemon to the pan and cook until spinach begins to wilt.

Pan Sauce:
Move the chicken and veg to the sides of the pan and add about a tablespoon of Smart Balance (or butter, if you must) and about the same amount of dijon mustard right in the middle of the pan. If you are unfamiliar with pan sauces, PLEASE don't ever use yellow mustard in something like this because it will end up tasting like a hot dog. Break down the butter and dijon and add chicken stock. I don't know how much! I never measure! I'm guessing about 1/2 cup. Let reduce and thicken and add a splash more until you have amount of sauce you want.

Plate pretty and eat. Oh, the temp you want to use is in the middle of medium and medium high. Enjoy!