Ingredients
-
4
-
1/4
-
1/8
-
1/4
-
1
-
1
-
1
-
2
-
6
-
1/3
-
1/2
-
-
-
-
Directions
Chicken With Balsamic Glaze and Fresh Spinach, Adapted from the Cooking Pleasures magazine This is a quick-cooking saute making it ideal for a weekday meal Also, uses 1 skillet so clean-up is a breeze The simple glaze is reduced to give the dish a sweet-sour taste , made this tonight and instead of the veggies listed, used baby bella mushrooms, fresh green beans, and grape tomatoes used onion powder, salt, pepper, and garlic powder absolutely delicious!! Very easy and pretty quick Paired it with baby potatoes cooked in the microwave w/olive oil, salt, pepper and onion powder that I finished off under the broiler for some crisp awesome meal:), Quick and easy — my kind of recipe! We loved the vegetables and the light glaze Very fresh taste Will try 1 t of agave instead of the brown sugar next time Will definitely make again
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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. |
