"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Balsamic Chicken and Spinach Recipe

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This recipe for Balsamic Chicken and Spinach, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Hutchison
Added: Thursday, April 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T. olive oil
4 boneless, skinless chicken breast halves
1/4 t. salt, plus more to taste
pepper to taste
3 cloves garlic, chopped
8 oz. baby spinach
2 T. balsamic vinegar
1/2 C. low sodium chicken broth
1 cup canned diced tomatoes, with their juices
2 cups hot cooked cous cous or brown rice (preferably whole wheat) *I added pine nuts to mine- it was delish

Directions:
Directions:
1. Heat 1T. oil in skillet over medium-high heat. Season chicken on both sides with salt and pepper and add to the pan. Cook until browned and just cooked through, about 4 minutes per side. Remove to a plate.

2. Add 2T. oil to the pan and add the garlic. Cook for one minute. Add the spinach and cook until just wilted. Season with salt and pepper and transfer to a bowl.

3. Add the vinegar, broth, and tomatoes to the pan and stir, scraping any browned bits off the bottom. Bring to a simmer and cook until the sauce is slightly thickened.

4. Divide the cous cous or rice between 4 serving plates. Top with some of the spinach, then a piece of chicken and the balsamic-tomato sauce and serve.

 

 

 

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