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Chicken Scarpariello with Sautéed Spinach

Yields1 Serving

Tantillo Recipes

 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)

Dredge the chicken in the flour; season with salt and pepper.


In a nonstick skillet over medium heat, heat the Tantillo California Extra Virgin Olive Oil.


Add the garlic and cook, stirring until golden – about 1 minute. Add the sausage and brown for 2 minutes, stirring.


Remove and keep warm. Add the breasts and brown on one side for 2 to 3 minutes.


Turn over the breasts and add the Tantillo Balsamic Vinegar and wine to deglaze the pan.


Cook for 2 to 3 minutes or until the liquid is reduced by half.


Add the chicken stock and basil. Simmer the chicken for an additional 3 to 4 minutes or until cooked through.


Remove the chicken and keep warm. Then add the spinach to the remaining sauce in the skillet.


Toss for 2 to 3 minutes or until cooked and season with salt and pepper to taste. Remove from the heat.


Arrange equal amounts of spinach on four plates.


Place a whole chicken breast on each spinach bed and place the sausage and garlic over it.


Then pour the pan juices over the breasts. Buon Appetito!