Tuesday, December 8, 2009

Balsamic Chicken with Baby Spinach

This was another recipe that turned out to be fantastic.

1 tbsp olive oil

5 cloves garlic, chopped

1 shallot, chopped

2 (8-ounce) boneless, skinless chicken breasts, halved

8 oz baby spinach

2 tbsp balsamic vinegar

1/3 cup low-sodium chicken broth

2 cans fire-roasted diced tomatoes, no salt added

Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the shallots and the spinach and cook just until wilted, about 1 to 2 minutes. Add the garlic and the tomatoes. Add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Bring to a simmer. Add the chicken back into the mixture and let simmer for about 5 minutes. Serve with brown rice.

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