Tuesday, August 3, 2010
An All Time Favorite!
Balsamic Chicken w/ Baby Spinach
• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 1 shallot
• 4 boneless, skinless chicken breasts
• 2 bags of baby spinach
• 4 tablespoons balsamic vinegar
• 2/3 cup low-sodium chicken broth + 1/4 cup separate
• 2 cup low-sodium canned chopped tomatoes with juice (about one can)
• 2 cups whole wheat couscous, cooked
• Salt & Pepper
Butterfly or pound your chicken breasts thin & season as desired.
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the chicken and cook about 3 minutes per side, or until cooked through and juices run clear. Remove the chicken, cover and set aside. Add 1/4 cup of chicken broth, the garlic & shallot to pan, (if you have it on hand, this is also a great time to add a splash of white wine) cook for 1 minute. Add the spinach, salt and pepper. Cook just until wilted, less than 1 minute. Remove from the pan and set aside. 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, salt & pepper to taste bring to a simmer and cook 3 to 5 minutes until slightly reduced.
Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce. Enjoy!
Calories 353, Fat 6g