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.
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.
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.