Balsamic Chicken With Spinach And Fresh Tomato Recipe

Ingredients for Balsamic Chicken With Spinach And Fresh Tomato

• 2 boneless, skinless chicken breasts
• Garlic Cloves
• 1/2 cup chopped onion
• Fresh Tomatoes
• Balsamic Vinegar
• White Wine
• 1 cup baby spinach
• Basil
• Extra Virgin Olive Oil
• Salt and pepper to taste

How to Make Balsamic Chicken With Spinach And Fresh Tomato

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add 2 cloves minced garlic, 1 teaspoon dried basil, and 1/2 cup chopped onion. Sauté for 2-3 minutes until fragrant.
3. Flatten 2 boneless, skinless chicken breasts to 1/2 inch thickness. Season both sides with salt and pepper.
4. Sear chicken breasts for 6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
5. 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.
6. Allow the sauce to simmer for the last 5 minutes, reducing slightly.
7. **Option 1 (Plated):** Place 1 cup of baby spinach on each plate. Top with the balsamic chicken and tomato reduction.
8. **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.