Ingredients
4 boneless skinless chicken breast halves (6 ounces each)2 tablespoons olive oil1 tablespoon butter1 package (6 ounces) fresh baby spinach1 cup salsa
Preparation
Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken until no longer pink, 5-6 minutes on each side. Remove and keep warm.
Add spinach and salsa to pan; cook and stir just until spinach is wilted, 3-4 minutes. Serve with chicken.
