Chicken, fresh tomatoes, spinach and olives Recipe

Ingredients

4 (6 ounce) chicken breasts
3 garlic cloves, minced
1 ⁄2 onion, diced
2 cups fresh tomatoes, diced
1 can black olives, sliced
1 ⁄4 cup balsamic vinegar
1 ⁄4 cup white wine
4 cups spinach, washed and dried
1 teaspoon basil, dried
extra virgin olive oil, for pan
salt and pepper, to taste
options: artichokes and sliced sundried tomatoes

Preparation

Step 1

Directions
Heat a large skillet and coat the bottom with just enough olive oil (about 2 Tbsp).
Saute garlic, dried basil, and onion until fragrant.
Flatten chicken breasts to 1/2 inch thick. Sprinkle with salt and pepper, sesar each breast side for about 6 minutes or until done.
When you have about 5 minutes left, add the tomatoes,olives, vinegar and wine.
Allow to cook down for last 5 minutes.
Place a cup of spinach onto a plate, followed by the tomato reduction and then top off with the chicken.
Alternatively, toss spinach in the pan and stir for a minute or two, and serve skillet contents on top of egg noodles (our favorite way to eat it!).