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Kennedy's Pub Chicken Vienne




Source of Recipe


the web


List of Ingredients




1 C. all-purpose flour
2 (6 oz. each) boneless chicken breasts, pounded to 1/4-inch thickness
3 T. olive oil
1/2 C. white wine
1 C. chicken broth
1/4 C. julienned sun-dried tomatoes
1 1/2 t. chopped fresh garlic
salt and pepper, to taste
3/4 C. chopped fresh spinach

Recipe



Dredge the chicken in the flour until coated on all sides. Heat the oil
in a saute pan. Saute the chicken until brown on both sides. Leaving the
chicken in the pan, add the white wine and let simmer until the liquid
is reduced by half.

Add the chicken broth, sun-dried tomatoes, garlic, salt and pepper.
Simmer on medium heat until the sauce thickens. Add the spinach and cook
for 2 minutes. Serve over linguine or rice.

Makes 2 servings.