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Kennedy's Pub Chicken Vienne
1 C. all-purpose flour
2 (6 oz. each) boneless chicken breasts, pounded to 1/4-inch thickness
3 T. olive oil
1/2 C. white wine
1 C. chicken broth
1/4 C. julienned sun-dried tomatoes
1 1/2 t. chopped fresh garlic
salt and pepper, to taste
3/4 C. chopped fresh spinach
Dredge the chicken in the flour until coated on all sides. Heat the oil in a saute pan. Saute the chicken until brown on both sides. Leaving the chicken in the pan, add the white wine and let simmer until the liquid is reduced by half.
Add the chicken broth, sun-dried tomatoes, garlic, salt and pepper. Simmer on medium heat until the sauce thickens. Add the spinach and cook for 2 minutes. Serve over linguine or rice.
Makes 2 servings.
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