Sautéd Tuscan Chicken/Salmon
Sautéd chicken or Salmon dinner with spinach and cherry tomatoes, in a lite cream sauce
Ingredients
- 1 Pound Boneless chicken breast or Salmon No skin
- 1 Pound Cherry Tomatoes Sliced in half
- 1 Pkg Baby Spinach
- 1/4 Cup Light cream
- Olive oil
- 1/2 cup chicken broth
Instructions
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Filet the chicken breast into thin pieces (this is a personal preference. I have made this recipe with cubed chicken as well) if using salmon best to remove the skin and cut into single serve size pieces.
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In a large sauté pan heat olive oil and sauté chicken on both sides until it is almost cooked through (don’t over cook it will make the Chicken dry) remove from pan. It is the same process for the Salmon. Don't over cook.
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Add a little olive oil to the same pan and add cherry tomatoes and sauté until cherry tomatoes are reduced. (About 7 minutes)
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Add spinach to the cherry tomatoes and cook until it is wilted.
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Add 1/2 cup of Chicken Broth and light cream to the pan, and bring to a low boil.
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Add the chicken or Salmon to the tomato, spinach mixture, letting it simmer 3-5 minutes
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serve immediately
