Last night was one of those nights I was scrambling for ingredients to throw together for dinner seeing as Peapod wasn’t coming until later on. So I raided the fridge and found a package of chicken tenders, baby spinach and some veggie broth. Then I remembered that I had some roasted peppers I made in the freezer (I happened to make these from yellow & orange bells and they freeze great!). I decided to keep it simple, lightly dust the chicken with flour, sauté it, make a quick sauce then toss in the spinach and peppers. This dish came out very yummy and is a great example of how delicious food does not need to be complicated! A handful of flavorful ingredients, simple cooking methods and you are all set!

serves 3

1 1/2- 2 lbs chicken tenders

2 cups vegetable broth

1 Tbsp butter

1 Tbsp flour, plus more for coating

a few big handfuls of baby spinach

1 cup sliced roasted peppers

1 Tbsp garlic and herb seasoning

salt & pepper

Put about 1/2 cup flour into a bowl. Season with salt pepper and the garlic and herb seasoning. Toss the chicken in the flour to coat.In a large pan, over medium high heat, add a few drizzles of olive oil. Sauté the chicken in a couple batches, a few minutes on each side until lightly golden but not cooked through. Remove the chicken and set aside.

My brown bits on the bottom got a little too dark by the end of the second batch of chicken so I wiped my pan down. Add in the butter. Once melted, add in a Tbsp of the seasoned flour and whisk until relatively smooth.

Whisk in the broth until smooth. Season with salt and pepper. Simmer for about 5 minutes then add in the chicken and simmer another 10 minutes to cook the chicken through and thicken the sauce.

Toss in the spinach and roasted peppers. Cook a few more minutes to warm the pepper and wilt the spinach. I served mine over long grain and wild rice.