seared chicken with tomato-balsamic reduction over greens

After a big fat meal for Sunday dinner yesterday, it was time for something light. Not to mention we had a great run tonight that put me in a "healthy" state of mind. (And, have I mentioned I bought a mountain bike? I think a mini-triathlon might be in my future!)

This chicken recipe, another from Ellie (adore!), takes canned tomatoes to a whole new level - the balsamic makes them rich and they are simmered until they are thick and sweet. Served with a side of whole-grain couscous doctored up with pine nuts, sun-dried tomatoes and basil, this is a winner.

Seared Chicken with Tomato-Balsamic Reduction Over Greens
Serves 4
  • 1 tablespoon olive oil
  • Chicken seasoning (or salt and pepper)
  • 2 (8-ounce) boneless, skinless chicken breasts, halved
  • 8 ounces baby spinach*
  • 3 cloves garlic, chopped
  • 2 tablespoons balsamic vinegar
  • 1/3 cup low-sodium chicken broth
  • 1 cup low-sodium canned chopped tomatoes with juice
  • Sprinkle of oregano as a garnish
  1. Heat a large saute pan over medium-high heat. Add the olive oil and heat. Season chicken liberally with chicken seasoning or salt and pepper. Add the chicken and cook about four minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside.
  2. To the same pan, add the spinach* and cook just until wilted, about one to two minutes. Remove from the pan and set aside. Lower the heat to medium and add the garlic, balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook three to five minutes until thick and rich.
I served this with a side of whole-grain couscous, seasoned with sun-dried tomatoes, pine nuts and basil.

*I didn't have spinach, so I used spring mix, simply arranged on a plate. The chicken and sauce made a great topping.

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