Depending on the size, you may use a half or a whole chicken breast for each person. In this case, slightly increase the dose of the other ingredients.
Ingredients and Instructions (serves 4):
- 4 skinless, boneless ½ chicken breasts
- 4 Roma tomatoes
- 1 pound/450 grams of fresh baby spinach, washed
- 2 tablespoons of olive oil
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- ½ cup of dry white wine
- ½ cup of chicken broth (or water)
- ½ teaspoon of dried sage
- ½ teaspoon of dried thyme
- salt and pepper
- Start by cutting the tomatoes into 1 inch cubes (2.5 cm) and set them aside.
- Heat the olive oil in a large skillet over medium heat, then add the chicken pieces, sprinkle with a good pinch of salt and pepper and brown on both sides.
- Add the onion and the garlic all around the chicken breasts and cook until the onion becomes translucent.
- Add the dry white wine and let it simmer for about a minute, so that some of the alcohol can evaporate; during this time, use a wooden spoon to scrape from the bottom of the skillet all those flavorful browned bits and let them combine with the wine.
- Add the cubed tomatoes, the sage and thyme and the chicken broth, then cover and cook gently for about 15 minutes or so, over low heat.
- Finally add the spinach to the skillet, cover again and cook for another 5 minutes, until the spinach become tender and the liquid has reduced almost completely. Taste some of the remaining liquid at this point and, if needed, add more salt and pepper to taste
- Transfer the chicken breasts to a serving dish, top each one of them with an equal amount of the tomato and spinach mixture and serve warm.
Cinzia Aversa, 2014