Yield: 1 Servings
|\N \N||Salt & pepper|
|3 ounces||Sundried tomatoes|
|4 ounces||Olive oil|
|4 ounces||Chicken stock|
1. In saute pan add sundried tomatoes, garlic, butter, salt, pepper, and olive oil.
2. Saute for 2 minutes, add chicken in water for 3 minutes.
3. Add chicken stock and let reduce. Add chicken during reduction.
4. Toss in spinach at last minute.
Notes: Chef Chris Cuttler
Formatted and Busted by RecipeLu <recipelu@...> Recipe by:
Posted to recipelu-digest by RecipeLu <recipelu@...> on Mar 21, 1998