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Sautéed Fish or Chicken With Plum Tomatoes & Spinach

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“From Cooking Light magazine. The recipe says to use snapper, but any firm white fish will do. We liked it even better over chicken cutlets. We also added a little baby kale to the spinach. Mushrooms are a nice addition as well.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 1/2 teaspoons oil in large pan over medium high heat. Sprinkle fish/chicken with salt and pepper. Add fish/chicken to pan. Cook until done. Remove from pan.
  2. Heat remaining olive oil over medium high heat. Add tomato and garlic. Sauté 1 minute. Stir in wine. Simmer 2 minutes. Add spinach and cook until spinach wilts.
  3. Return fish/chicken to pan. Spoon tomato mixture over fish/chicken.

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