Chicken With Balsamic Glaze and Fresh Spinach |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adapted from the Cooking Pleasures magazine. This is a quick-cooking saute making it ideal for a weekday meal. Also, uses 1 skillet so clean-up is a breeze. The simple glaze is reduced to give the dish a sweet-sour taste. Ingredients:
4 boneless skinless chicken breast halves |
1/4 teaspoon salt, plus |
1/8 teaspoon salt (divided) |
1/4 teaspoon fresh ground pepper |
1 tablespoon olive oil |
1 red bell peppers or 1 orange bell pepper, cut into thin stirps |
1 cup red onion, thinly sliced |
2 garlic cloves, minced |
6 cups fresh spinach (cleaned) |
1/3 cup balsamic vinegar |
1/2 teaspoon light brown sugar, packed |
Directions:
1. Sprinkle both sides of chicken with 1/4 teaspoons of the salt and pepper. Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until brown, turning once. Cover and reduce heat to medium; cook 4 minutes or until chicken is no longer pink in center and juices run clear. Place on plate; loosely cover to keep warm.
2. Increase heat to medium-high. To same skillet, add bell pepper, onion and garlic. Cook 1 to 2 minutes or until vegetables just begin to soften. Add spinach; sprinkle with remaining 1/8 teaspoons salt. Remove from heat; toss until spinach is barely wilted. Place on serving plates or platter. Top with chicken.
3. Return same skillet to high heat. Add vinegar and brown sugar. Bring to a boil; boil 30 to 60 seconds or until slightly thickened, scraping up browned bits from bottom of skillet. Drizzle balsamic glaze around chicken and vegetables.
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