Balsamic Chicken and Spinach Recipe
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 This recipe for Balsamic Chicken and Spinach, by Michelle Hutchison, is from The Bartlett Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Michelle Hutchison
Added: Thursday, April 30, 2009
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Category: |
Category: |
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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
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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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