Here’s a way to spice up your traditional chicken dish! A tangy mix of balsamic and orange juice is guaranteed to do the trick.
- 3 cloves minced garlic
- 1 tbsp olive oil
- ¼ tsp rosemary, dried
- 1 ½ tbsp balsamic vinegar
- ¼ cup chicken broth
- ½ cup orange juice
- About 12 cups (8 ounces) fresh spinach
- ¼ tsp red pepper flakes
- ½ tsp salt, divided
- 20 ounces chicken breast
- In a large skillet, heat olive oil over medium high heat.
- Add fresh spinach, red pepper flakes and ¼ tsp salt. Sauté until wilted. Remove from skillet and set aside.
- In the same skillet, add the chicken in one layer. Sprinkle with remaining ¼ tsp salt.
- Cook for 5-8 minutes per side, depending on thickness until done. Set aside.
- Add minced garlic and stir. Add orange juice, chicken broth, balsamic vinegar and dried rosemary. Scrape off any bits of chicken that may have remained in skillet.
- Simmer until the sauce reduces by about half (5-10 minutes), stirring often. Remove from heat.
- Add the chicken back to the skillet (to reheat a little and soak up some sauce).
- Plate the spinach. Top with chicken, and serve with extra sauce.