Want your kitchen to smell awesome?
Bonus: it takes less than half an hour to make. Take that, Rachael Ray.
Now if you’re anything like me, you think no meal is complete without carbs. Luckily, this dish also goes well with every kind of carb. Bread, rice pilaf, leftover pasta…or pesto mashed potatoes. Whichever.
I’ll admit I cheated on the potatoes: I took Trader Joe’s frozen mashed potato nuggets (actual mashed potatoes, not like that powdered stuff), threw in some milk and butter, and when all that melted together I stirred in a tablespoon of pesto. You now have a new, easy side that you’re obsessed with. You’re welcome/I’m sorry.
Just-Burst-Tomato and Spinach Chicken (serves three)
three thin-sliced chicken cutlets
1/4 cup flour
one container cherry tomatoes, rinsed
2/3 bag of baby spinach, rinsed
2 cloves garlic, minced
salt and pepper
pinch of red pepper flakes
For the chicken:
Put flour on a plate. Dredge each cutlet in the flour (its natural moisture should help it stick) and season with salt and pepper.
Heat a large, non-stick skillet over medium-high heat and pour in just enough olive oil to coat the bottom of the pan. When hot, add chicken and cook until golden on both sides–it should only take a few minutes per side. Transfer to a plate and cover to keep warm.
For the veggies:
Wipe out skillet and then add enough olive oil to cover the bottom of the pan. Add garlic and cook, stirring, for 30 seconds. Add tomatoes, red pepper, and salt and pepper to taste and cook, stirring occasionally, just until first tomato bursts. Immediately add spinach and cook just until spinach is almost all wilted. Taste for seasoning. Serve over chicken with your favorite carb on the side.