Chicken Scarpariello with Sautéed Spinach

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!