Monday, January 19, 2015
Chicken Kristina (from the cookbook)
1 lb. chicken tenderloins (about 7)
3-4 large cloves garlic, sliced
3 shallot onions, chopped
2 Tbsp. lemon juice
1½ Tbsp. extra virgin olive oil
1 c. white wine (cooking wine can be used)
10 oz. bag baby spinach
¼ c. green onions, chopped (about 2 whole scallions)
Spray a large skillet with cooking spray and cook chicken on medium heat for 15 to 20 minutes until done. Add ½ cup of the wine, lemon juice, shallots, and garlic and cook for 10 minutes. Add the oil and the rest of the wine and cook for an additional 2 minutes. Place all of the spinach and the green onions on top, cover, reduce heat to medium/low and cook for 5 minutes. After 5 minutes, stir, cover again and cook for an additional 5 – 7 minutes until spinach is dark in color and no longer firm.
Nutritional: Per serving – 222 calories; 5.25 g fat; 21% calories from fat
Comments: This is great especially if you are trying to show off what a good cook you are to all of your friends! Serve it over some orzo for a great Italian treat.