Quick and easy week day meal. The vinegar and brown sugar reduction, with the pan juices gives a nice sweet-sour glaze to drizzle on top. You can omit spinach if you want. To fillet a chicken breast, pat dry your chicken breast so it isn't slippery. Place your hand on top of the chicken breast and using a very sharp long knife, start from the fat end of the breast and cut horizontal along the length of the breast. You will now have two pieces of chicken. Use your mallet to flatten any lumpy spots in the chicken (place plastic wrap over the chicken before pounding).
4 (6 oz) chicken breast filets, skinless & boneless
1/4 tsp salt plus 1/8 tsp salt, divided
1/4 tsp fresh ground pepper
1 tbsp olive oil
1 orange or red bell pepper, cut into thin strips
1 cup red onion, thinly sliced
2 garlic cloves, minced
6 cups loosely packed spinach
1/3 cup balsamic vinegar
1 tsp packed light brown sugar
Sprinkle both sides of chicken with 1/4 tsp salt & pepper.
Heat oil in large skillet over medium high heat until shimmering.
Add chicken and cook 4 to 6 minutes or until brown, turning once. Cover and reduce heat to medium, cook for 4 minutes or until chicken is no longer pink in the center.
Remove chicken to plate and loosely cover with aluminum foil to keep warm.
Increase heat to medium-high, using same skillet, add bell peppers, onion and garlic. Cook 5 to 7 minutes or until vegetables just begin to soften.
Add spinach, sprinkle with remaining 1/8 tsp salt. Toss until spinach is just wilted.
Place vegetables on serving plates or platter. Top with chicken.
Return same skillet to high heat. Add vinegar and brown sugar. Bring to a boil for 30-60 seconds or until slightly thickened, scraping browned bits from bottom of skillet.
Drizzle balsamic glaze around chicken and vegetables and serve.