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  • Jefferson Adams

    Balsamic Chicken with Spinach (Gluten-Free)

    Jefferson Adams
    0
    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



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    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.

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  • About Me

    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, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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