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- Balsamic Chicken with Spinach (Gluten-Free)
Balsamic Chicken with Spinach (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The finished balsamic chicken with spinach. Photo: CC--holycalamity
4 boneless, skinless chicken breasts
1 pound fresh spinach
2 shallots, finely diced
2 gloves garlic, chopped
4 sprigs fresh rosemary
4 slices fresh lemon
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Salt and pepper for seasoning
Pierce each chicken breast several times with a fork and season with salt and pepper.
In a large pan, heat olive oil over medium heat and cook shallots and garlic until fragrant, about 2 minutes.
Add chicken and top with 1 sprig of rosemary and 1 lemon slice. Cover and cook 6-8 minutes per side, turning once. Remove cooked chicken to rest.
Reduce heat to low and add 3 generous tablespoons balsamic vinegar to deglaze the pan. Allow sauce to thicken for 1-2 minutes and add spinach. Cook for another 1-2 minutes until wilted. Spoon remaining sauce over chicken before serving.
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