In a Pinch Chicken & Spinach
A quick and delicious weeknight dinner featuring tender chicken breasts and vibrant spinach in a zesty salsa.
Ingredients
Main ingredients
- 4 pieces boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 package fresh baby spinach (6 ounces)
- 1 cup salsa
Instructions
Preparation
- Pound the chicken with a meat mallet until it reaches a thickness of about 1/2 inch.
- In a large skillet, combine the olive oil and butter, heating over medium heat.
- Cook the chicken for about 5-6 minutes on each side or until no longer pink in the center. Remove the chicken from the skillet and keep it warm.
- Add the fresh spinach and salsa to the skillet. Stir and cook for 3-4 minutes, or until the spinach is wilted.
- Plate the cooked chicken and top it with the spinach and salsa mixture, then serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze wrapped well to avoid freezer burn. Consider using pre-cooked chicken or rotisserie chicken as a time-saving substitute.