Tuscan Chicken

  • Yield 2 servings

Who says two people can’t have a power-packed mouth-watering dinner? This quick chicken dish goes great with pasta.


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




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