Ingredients for Balsamic Chicken With Spinach And Fresh Tomato
- 2 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 1 cup cherry or grape tomatoes
- 2 tablespoons balsamic vinegar
- 1/4 cup dry white wine
- 2 cups fresh baby spinach
- 1 teaspoon dried basil
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
- cooked egg noodles, for serving (optional)
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How to Make Balsamic Chicken With Spinach And Fresh Tomato
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 2 cloves minced garlic, 1 teaspoon dried basil, and 1/2 cup chopped onion. Sauté for 2-3 minutes until fragrant.
- Flatten 2 boneless, skinless chicken breasts to 1/2 inch thickness. Season both sides with salt and pepper.
- Sear chicken breasts for 6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- With 5 minutes remaining in the cooking time, stir in 1 cup cherry or grape tomatoes, 2 tablespoons balsamic vinegar, and 1/4 cup dry white wine.
- Allow the sauce to simmer for the last 5 minutes, reducing slightly.
- **Option 1 (Plated):** Place 1 cup of baby spinach on each plate. Top with the balsamic chicken and tomato reduction.
- **Option 2 (Pasta):** Add 1 cup of baby spinach to the skillet during the last minute of cooking. Toss to wilt and serve the entire skillet contents over cooked egg noodles.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
45g
Fat
45g
Carbs
6g
