Balsamic Chicken With Spinach Recipes

BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING

Steps:

• Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
• Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
• Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
• In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
• Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

BALSAMIC CHICKEN WITH BABY SPINACH

Steps:

• Heat olive oil and garlic in large saute pan over med-high heat.
• Add chicken and cook about 4 min per side till juices run clear. Remove Chicken and set aside.
• In the same pan add spinach and cook just until wilted about 1-2 minute Remove from pan and set aside.
• Lower heat to medium and add the balsamic vinegar and chicken broth to the pan, stirring up all the tasty browned bits from the bottom of the pan.
• Add the tomatoes, simmer and cook 3-5 minute.
• Place Couscous or rice in a serving bowl, top with spinach, chicken and balsamic tomatoe sauce.

CHICKEN WITH BALSAMIC GLAZE AND FRESH SPINACH

Steps:

• 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.
• 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.
• 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.

BALSAMIC CHICKEN WITH BABY SPINACH

Steps:

• Heat a large saute pan over medium-high heat.
• Add the olive oil and garlic and cook about 1 minute.
• Very lightly season chicken with a bit of salt and a hearty grinding of pepper.
• Add the chicken to the pan and cook about 4-6 minutes per side, or until cooked through and juices run clear (time will vary based on thickness of your chicken pieces).
• Remove the chicken, jkeep warm, and set aside.
• To the same pan, add the spinach and cook just until barely wilted, about 1 to 2 minutes.
• Remove from the pan and set aside.
• Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.
• Add the tomatoes, raise heat and cook until reduced to your liking, about 3 to 5 minutes, seasoning to taste with pepper and salt if desired.
• To serve, set out your seasoned couscous, orzo or rice on a platter, then sprinkle the spinach over the top, then place chicken on top of the spinach and drizzle with the balsamic tomatoes.
• There isn't a ton of sauce, so if you like things very saucy, you may wish to make extra sauce (I was happy with the amount as listed though).

BALSAMIC CHICKEN WITH WHITE BEANS AND SPINACH

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
• Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.