Now that spring is underway, we're looking for fresh new ideas for dinner that are maybe a bit lighter, and nothing honors the season more than this easy skillet supper. It honors our time, also!
In a large skillet, in a bit of olive oil, we sauté 4 cloves of minced garlic for about a minute, you know, to give the oil that rich garlicky taste. Then we add 4 boneless, skinless chicken breast halves and brown them on each side. Pour in 1 cup dry white wine, 1/2 cup dry-packed sun-dried tomatoes that we cut into 1/4-inch strips, and 1/4 teaspoon each of salt and pepper. Let it all simmer, that means on a low heat, for 5 minutes, uncovered, then top it with half of a 10-ounce package of fresh spinach leaves.
Cover the pan, cook it that way until the spinach just begins to wilt and no pink remains in the chicken, and we've got dinner on the table without heating up the kitchen or spending a lot of time fussing, and if you've never tried sun-dried tomatoes, with their concentrated tomato flavor and brilliant red color that complements the bright green of the spinach, this is it!
With a bit of Parmesan cheese on top, you'd better get ready for the flurry of attention to yourself!
If you’d like the recipe, just send a self-addressed, stamped envelope marked "Chicken and Sun-Dried Tomatoes," to me, Mr. Food, right here at the station, or look for it online for enjoying the fresh tastes of spring and your own kitchen happiness, 'cause there's so much to enjoy: the taste, the one-pan cooking, the easy cleanup…"OOH IT'S SO GOOD!!"