4 bonesless, skinless chicken breasts pounded thin (about 1 1/2 pounds)
2 tablespoons Tantillo Balsamic Vinegar
1/2 cup dry red wine
2 tablespoons whole wheat flour
1/2 cup chicken stock
Sea salt and ground black pepper
1/4 cup julienned basil leaves
2 bunches whole spinach leaves, rinsed and dried
2 teaspoons Tantillo California Extra Virgin Olive Oil
4 cloves garlic, thinly sliced
1/2 pound of precooked chicken sausage, sliced (about 2 medium sausages)
1Dredge the chicken in the flour; season with salt and pepper.
2In a nonstick skillet over medium heat, heat the Tantillo California Extra Virgin Olive Oil.
3Add the garlic and cook, stirring until golden – about 1 minute. Add the sausage and brown for 2 minutes, stirring.
4Remove and keep warm. Add the breasts and brown on one side for 2 to 3 minutes.
5Turn over the breasts and add the Tantillo Balsamic Vinegar and wine to deglaze the pan.
6Cook for 2 to 3 minutes or until the liquid is reduced by half.
7Add the chicken stock and basil. Simmer the chicken for an additional 3 to 4 minutes or until cooked through.
8Remove the chicken and keep warm. Then add the spinach to the remaining sauce in the skillet.
9Toss for 2 to 3 minutes or until cooked and season with salt and pepper to taste. Remove from the heat.
10Arrange equal amounts of spinach on four plates.
11Place a whole chicken breast on each spinach bed and place the sausage and garlic over it.
12Then pour the pan juices over the breasts. Buon Appetito!
Ingredients
4 bonesless, skinless chicken breasts pounded thin (about 1 1/2 pounds)
2 tablespoons Tantillo Balsamic Vinegar
1/2 cup dry red wine
2 tablespoons whole wheat flour
1/2 cup chicken stock
Sea salt and ground black pepper
1/4 cup julienned basil leaves
2 bunches whole spinach leaves, rinsed and dried
2 teaspoons Tantillo California Extra Virgin Olive Oil
4 cloves garlic, thinly sliced
1/2 pound of precooked chicken sausage, sliced (about 2 medium sausages)
Directions
1Dredge the chicken in the flour; season with salt and pepper.
2In a nonstick skillet over medium heat, heat the Tantillo California Extra Virgin Olive Oil.
3Add the garlic and cook, stirring until golden – about 1 minute. Add the sausage and brown for 2 minutes, stirring.
4Remove and keep warm. Add the breasts and brown on one side for 2 to 3 minutes.
5Turn over the breasts and add the Tantillo Balsamic Vinegar and wine to deglaze the pan.
6Cook for 2 to 3 minutes or until the liquid is reduced by half.
7Add the chicken stock and basil. Simmer the chicken for an additional 3 to 4 minutes or until cooked through.
8Remove the chicken and keep warm. Then add the spinach to the remaining sauce in the skillet.
9Toss for 2 to 3 minutes or until cooked and season with salt and pepper to taste. Remove from the heat.
10Arrange equal amounts of spinach on four plates.
11Place a whole chicken breast on each spinach bed and place the sausage and garlic over it.
12Then pour the pan juices over the breasts. Buon Appetito!
Chicken Scarpariello with Sautéed Spinach
