CHICKEN TOMATO BASIL SAUTE

Tonight it was chicken night and this one was taken from epicurious again with a couple of my own touches. It was really good with a nice tang to it and the blend of tomatoes, basil, shallots and kalama olives was very bright. I can't eat it myself, but cheesy rice (below) was a nice addition for my boys. 

INGREDIENTS:
(Serves 3)

• 1 tbsp olive oil
• 3 chicken breasts 
• 1 shallot, thin sliced
• 4-5 basil leaves, chopped
• 1 large tomato chopped
• 1/4 cup white wine
• 6 kalama olives, chopped
• 1 tsp olive brine
• 1 cup fresh spinach

DIRECTIONS:

• Heat olive oil in medium sauce pan
• Salt & pepper chicken breast and cook (about 5 minutes per side until cooked through
• Remove chicken from the pan and set aside
• In oil left in the pan, saute shallots until translucent (about 2 minutes)
• Pour in wine and deglaze pan - cook until alcohol has burned off
• Add basil, olives, tomatoes and brine and cook until reduced (about 4 minutes)
• Add in spinach and cook until wilted (about 1 minute)
• Add chicken, cover well with sauce and heat through
• Serve with cheesy rice (below)

NUTRITION: Calories 188, Carbs 11, Fat 9, Protein 18, Salt 314, Sugar 5

CHEESY RICE
(Serves 3)

• Prepare white rice per package directions (2 cups water to 1 cup rice)
• Mix in 2 tbsp butter
• Grate about 1 cup cheddar cheese and mix into hot cooked rice (or mix some Parmesan or other cheese)
• Salt & pepper to taste