Balsamic Chicken With Spinach Recipes

BALSAMIC CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Place a large skillet over medium-high heat, add bacon, and cook until browned and crisp. Remove to a plate and crumble or chop into small pieces. Leave bacon fat in the pan.
• While the bacon cooks, sprinkle the chicken breasts on both sides with garlic powder, salt, and pepper. Place flour on a shallow plate. Dredge each piece of chicken through it to coat on both sides, shaking gently to remove excess flour.
• After removing the bacon, add chicken to the skillet and cook 3-4 minutes on each side, until cooked through. Add a drizzle of olive oil if the pan starts to look dry. Remove chicken and set aside along with the bacon.
• Add another drizzle of olive oil to the skillet, followed by the mushrooms. Cook for 5-6 minutes, until dry and nicely browned. Turn down the heat if needed. Transfer mushrooms to the same plate as bacon and chicken.
• Add broth and balsamic vinegar to the pan, scraping to release any browned bits. Bring sauce to a simmer and cook 1-2 minutes, until slightly reduced. Add cream and stir until the sauce is smooth.
• Return chicken, bacon, and mushrooms to the pan. Cook for 2-3 minutes to thicken sauce more and warm the chicken. Add spinach and cook 1 minute more to let it wilt. Serve and enjoy!

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).

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 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.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.