⅓ cup dry white wine or chicken broth (I used Pinot Noir - red wine)
2-3 cups fresh baby spinach (long stems removed)
FOR THE RICE
2 tablespoons butter
4 cloves garlic, minced or pressed
1 cup long-grain white rice
2 cups chicken broth
Instructions
Season both sides of the chicken breasts with salt and pepper. Lightly dredge both sides of the chicken in the flour, shaking off the excess. Set aside.
Start cooking the rice by adding the chicken stock, butter and garlic to a saucepan over high heat. Add the rice, stir a few times to evenly mix with the broth, butter and garlic and then bring to a boil. Boil for one minute uncovered, then reduce heat to low, cover and let simmer for 20 minutes. Do not remove the cover before the 20 minutes is up!
In a small bowl, combine the butter, garlic, oregano, and paprika. Season with salt and pepper to taste. In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side. Transfer to a plate, cover loosely with foil, and set aside.
Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes (I did 4 minutes). Turn the heat down to medium and add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended. Add the baby spinach and toss gently till the spinach is wilted.
Slice the chicken and transfer it to serving plates on top of the garlic pilaf. Top with the pan sauce and enjoy!
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2011/10/sauteed-chicken-with-tomato-pan-sauce-and-garlic-pilaf/