4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup very finely chopped unblanched almonds
1/4 cup minced shallots or green onions
1/3 cup chicken broth
1/3 cup strawberry jam
3 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary
10 ounces fresh spinach, cooked just until tender
non-stick cooking spray
1 tablespoon extra light olive oil or canola oil
finely chopped fresh parsley for garnish, if desired
Coat a large non-stick skillet with cooking spray; add oil and heat over medium-high heat. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken in skillet; saute four minutes on each side, turning once. Remove from pan and keep warm.
Reduce heat to low; add green onions to skillet and saute one minute. Add chicken broth, strawberry jam, vinegar and rosemary; simmer until slightly thickened, about two to three minutes.
Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.
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reviews & comments
October 19, 2018
My family loved this recipe. I have to say that we only made the sauce in the skillet, and then poured it over the chicken and then put the almonds on. We cooked it in the oven at 375 for maybe 20 mins, and then cut the chicken to be sure it was done.It turned out really good.
January 11, 2008
This recipe is fast, easy and DELICIOUS!