Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Chicken |
| 1 tablespoon | Garlic |
| 1 tablespoon | Butter |
| \N \N | Salt & pepper |
| 3 ounces | Sundried tomatoes |
| 4 ounces | Olive oil |
| 4 ounces | Chicken stock |
| 2 ounces | Spinach |
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