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Wednesday, March 4, 2015

Chicken With Balsamic Glaze And Fresh Spinach

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 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

Recipe

  • 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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