Balsamic Marinated Chicken with Spinach and Mushrooms
Serving Size / Yield
- 2 boneless chicken breasts
- 1 clove garlic, pressed
- 1 tsp. Dijon mustard
- 2 Tbs. Balsamic vinegar
- 1 C. mushrooms, sliced
- 2 Tbs. olive oil
- 3 C. spinach
- 1/3 C. chicken broth
- 2 Tbs. flour
- salt and pepper to taste
Put the chicken between two pieces of plastic wrap and pound it out to 3/8 inch thick. In a small bowl, mix the balsamic vinegar, Dijon and garlic. Add the chicken and toss to coat. Refrigerate for two or more hours.
In a large frying pan, heat a small amount of olive oil and sautee the mushrooms for 5 minutes. They should start to brown. Remove the mushrooms and add the remaining oil to the pan.
In a shallow bowl, mix the flour, plus a half teaspoon each of salt and pepper.
Cover the chicken in the flour and add to the frying pan, cooking over medium heat until golden brown. Flip and cook until golden on the other side. Remove from pan and drain.
De-glaze the pan with the chicken broth. Add the spinach and cook for 2 minutes or until wilted. Pour over the chicken.