Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Balsamic Chicken with Spinach (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This dish came together one night at an impromptu dinner party. Limited to the contents of my friend’s kitchen, I was forced to rely on a just few simple flavors, which really let the chicken speak for itself. The rosemary and lemon were an afterthought that added some depth. The sweet balsamic sauce is infused with the pan drippings and creates an unexpected and very subtle sweetness.

    Ingredients:
    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

    Celiac.com Sponsor (A12):
    Directions:
    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.


    User Feedback

    Recommended Comments

    Guest Marisa

    Posted

    Just made this tonight! Absolutely delicious!!!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    1 pound ground beef
    2 tablespoons taco mix
    1 cup water
    2 gluten-free pizza crusts
    2 cups salsa
    2 cup coarsely crushed tortilla chips
    2 cup (8 oz) shredded cheddar cheese
    2 medium tomatoes, chopped
    1 cup shredded lettuce
    1 cup gluten-free refried beans
    Brown ground beef, drain. Stir in taco seasoning and water. Simmer uncovered for 10 minutes and set aside. Place crusts on un-greased pizza pans. Combine beans and salsa; spread over crusts. Top with beef mixture, chips and cheese. Bake at 350F for 13-16 minutes or until cheese is melted. Cut and sprinkle with tomatoes and lettuce.


    Scott Adams
    This recipe comes to us from Kathy Bennett.
    Ingredients:
    ½ pound softened butter
    8 ounce softened cream cheese
    2 tablespoons vanilla extract
    5 tablespoons sweetened condensed milk
    3.5 ounce can Baker’s coconut
    2 pounds 10x sugar
    Cinnamon
    Directions (By Hand):
    Mix butter and cream cheese
    Gradually add in vanilla - mix well
    Gradually add in condensed milk - mix well
    Gradually add in sifted 10x sugar - mix well
    Mix in the coconut
    Scoop out by teaspoonfuls and plop on a cookie sheet
    Cover with waxed paper and
    Chill in the refrigerator for 15 minutes
    Roll into balls
    Roll in cinnamon
    Store in the refrigerator


    Belinda Meeker
    This recipe comes to us from Belinda Meeker.
    Ingredients:
    6 cups gluten-free cornmeal
    3 cups Open Original Shared Link
    2 ½ teaspoon baking soda
    1 ½ teaspoon salt
    1 – 1 ½ cups sugar
    3 cups buttermilk
    2 ½ cups water
    2 eggs (beaten)
    Directions:
    In a large mixing bowl add all dry ingredients and mix well. Add buttermilk and water and add in beaten eggs and mix well. If batter becomes stiff add small amounts of water, but not too much (I use a 40 ounce drinking glass and fill with mix to dip in prepared dogs). Dry off the hot dogs then roll them in gluten-free corn starch and tap well to move excess. Place your stick in dog and dip quickly into batter mixture then straight to the fryer cook until they are golden brown (4-5 minutes) and place them on paper...


    Jefferson Adams
    When I was growing up, pot roast was one of the most favorite things my mom made. I fondly remember many a Sunday when I came home to the smell of pot roast cooking in the oven, and counted the minutes until dinner hit the table.
    These days, with time being tight, I rarely get a chance to make pot roast. This recipe uses a slow cooker to make a delicious, moist and juicy pot roast with carrots, onion and potatoes. Even better, it is easy to prepare, and makes its own gravy.
    This recipe will make 8-10 servings, depending on how hungry your eaters are.
    Ingredients:
    4 pounds chuck roast
    salt and pepper to taste
    5 tablespoons dry onion soup mix (recipe below)
    1 (18 ounce) can Progresso creamy mushroom soup (it's gluten-free!)
    1 cup water
    3 carrots, chopped
    ...


  • Recent Activity

    1. - knitty kitty replied to Holly15892's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      Growth spurt after diagnosis in adulthood

    2. - shadycharacter replied to Linedancegal's topic in Introduce Yourself / Share Stuff
      3

      25 year biopsy confirmed/ate pizza with no ill effects?

    3. - LimpToeTheTimeless replied to Holly15892's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      Growth spurt after diagnosis in adulthood

    4. - trents replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,463
    • Most Online (within 30 mins)
      7,748

    shadowblackwood
    Newest Member
    shadowblackwood
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Hannah24
    • jessiemariecar
    • Rhonda H
    • HayleyC123
    • Touche
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...