Tuscan Chicken

  • Yield: 2 servings


2 (6-ounce) boneless, skinless chicken breasts
Salt and pepper to taste
2tablespoons olive oil
1/2cup chopped onion
2 Roma tomatoes, chopped
1teaspoon minced garlic
1tablespoon capers, drained
2tablespoons sliced black or Kalamata olives
1/2 (14-ounce) can artichoke heart quarters, drained
1/3cup white wine or cookingwine
2cups baby spinach
Grated Parmesan cheese, optional


  1. Pound each chicken breast until about 1/4-inch thick, and add seasoning to taste.
  2. Cook chicken breasts in a large skillet, alternating sides, 5 to 7 minutes. Place cooked breasts on a serving platter.
  3. Heat olive oil and butter in skillet, about 5 minutes. Toss in tomatoes, garlic, capers, olives, and artichokes, and cook until tomatoes are soft, about 5 minutes.
  4. Stir in wine until well heated. Add spinach and cook until wilted. To melt Parmesan cheese on chicken breasts, return them to warm skillet.

Recipe by Holly Clegg

Nutritional Info *per serving

  • Calories 406
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 99mg
  • Sodium 553mg
  • Carbohydrate 15g
  • Fiber 4g
  • Sugars 4g
  • Protein 43g