Chicken & Spinach

2 chicken breast halves butterfly cut through, this makes them thin and quick to cook

2 medium tomatoes slice

1/4 lb or so of spinach

Parmesan

Mozzarella

garlic, salt & pepper

1/4 cup of white wine, chardonnay or savignon blac

1/2 cup chicken broth

Saute breasts in olive oil, medium heat, but don’t cook all the way, basically just a light sear on the outside. Add garlic, salt and pepper to taste. Add the wine and chicken broth to the pan, layer tomatoes on top of the breasts then lay the spinach on top of everything. Reduce heat to low cover and let the spinach sweat down, uncover and put the cheese on top, cover let it melt a little and you’ve just made dinner in one pan in usually under 30 minutes. You can omit the wine if that is not your taste preference. You may also add onions with the garlic if you like. Sometimes I do and sometimes I don’t.