Nick at the Helm!

Last night I wasn't very hungry so Nick decided to whip up some dinner when he got home from the gym. It smelled and tasted fabulous! I watched him cook everything, but he doesn't measure when he cooks so I am going to try approximate the amounts that he used.


Nick's Spinach & Feta Chicken

1 cup chicken broth, divided
1 T. butter
4 thin chicken cutlets
~2 T. olive oil
1-2 handfuls of fresh spinach
1/4 cup of feta cheese
Pine nuts


Heat about 3/4 cup chicken broth and melt the butter in the broth in a saute pan over medium heat. Add the chicken to the pan and let simmer in the broth/butter mixture, turning occasionally.

Once the chicken is cooked through (this won't take long with cutlets), turn the heat up and boil off most of the remaining liquid in the pan. Drizzle a couple tablespoons of olive oil in the pan and over the chicken. Continue to cook and brown chicken, turning occasionally, until nicely browned on both sides.

Add the remaining chicken broth to the pan, as well as the spinach and cover with a lid. Let steam for a minute or two, take the lid off and the pan will be deglazed and the spinach wilted. Remove from pan and top chicken with the spinach and crumbled feta. Nick ate his over rotini (Barilla Plus) pasta and topped with a sprinkling of pine nuts.