Wednesday, May 9, 2012

Chicken Balsamico on Angel Hair w/ Spinach & Tomatoes


File this under delicious dinners.

It is my basic chicken balsamico recipe, but taken to a new level served over a bed of angel hair, mixed w/ spinach, garlic and tomatoes. Sprinkled w/ basil leaves and Parmigiano Reggiano.

I used yellow cherry tomatoes (because I had them), but I would recommend a small can of diced tomatoes next time, for a juicier sauce.

My friend Sarah told me about WONDRA flour to coat chicken before pan frying. It is much lighter than regular flour, and it never sticks to the pan.

What time can you be here?

Chicken Balsamico on Angel Hair w/ Spinach & Tomatoes: serves 4

4 boneless chicken breast, pounded thin
flour
salt & pepper
olive oil
1/2-3/4 cup of balsamic vinegar
1/2 lb. angel hair (cappellini pasta)
1 lb. fresh spinach leaves, chopped
3 garlic cloves, chopped
1 small can of diced tomatoes, drained (or halved cherry tomatoes)
sliced basil leaves
Parmigiano Reggiano, grated

You will need 3 pans here, so make room.

Start the spinach first.

In a large skillet (large enough to hold the pasta), saute the 3 garlic cloves in olive oil and add the spinach and tomatoes. Cook this mixture until the spinach is wilted, about 5 minutes on medium. Turn off the heat and put the lid on to keep warm.


Start the pasta on one burner and the chicken on another.

Coat the pounded chicken breasts with flour that has been seasoned w/ salt & pepper. Shake off excess flour.
In a large heavy skillet, heat olive oil and cook the chicken breasts about 5 minutes on one side.
When they start to turn golden flip them over and cook 2 minutes.

Now slowly add the balsamic vinegar, (it will smoke and choke you if you are not careful). Let bubble and boil around the chicken then turn down the heat to a simmer. Simmer the sauce around the chicken until it is thick and syrupy and reduced by half (about 5 minutes).


Cook the cappellini for 2 minutes and immediately drain and add to the spinach tomato mixture. Mix with tongs.

Spoon some of the leftover balsamic sauce from the skillet over the pasta & spinach to coat and mound on plates.

Serve a piece of chicken over each bed of pasta and sprinkle w/ grated cheese and basil leaves.


Serve immediately and enjoy!

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11 comments:

mil said...

Good morning Dil,

How lucky Henry is to enjoy such delicious meals every single night. A far cry from what he was used to growing up. If we can do it we'll be there at 6.

Mil

The Japanese Redneck said...

Looks good.

We had our first 3 garden tomatoes yesterday!

Oui, Chef said...

I'll be right over, please start cooking NOW! I love the lacquered finish on the chicken, just beautiful.

Proud Italian Cook said...

Wow, that looks so good Stace!!! The first time I tried to reduce balsamic was a disaster, I ended up throwing out my pan, it was at the point of no return!

Anonymous said...

Da bomb. Mil AND the chicken.

Bee (Quarter Life Crisis Cuisine) said...

Beautiful and delicious! Stumbled across your blog today and can't wait to read more :)

lea said...

Does that look fabulous! can't wait to try!

Rosemary said...

The chicken (et al) does look wonderfully glazed. I first learned about Wondra from my mother, but then, lately, I read that Sara Moulton swears by it, too. Mom knew.

Vicki Radcliffe said...

Stacey,
Have to tell you that I made this for Mothers day for our family and everyone went nuts! What a hit! Thank you, I love your blog! I was a big success thanks to you.
Sincerely,
Vicki Radcliffe

LovesAvocado said...

Looks delicious! I love balsamic anything. :)

Kadensgram said...

Hello Stacey. I have yet to try a recipe of yours that I don't love. Made your Chicken Balsamico on Angel Hair with Spinach and Tomatoes tonight. We absolutely loved it. Only thing I did differently is saute some mushrooms and added to the spinach, tomato mixture. This is a wonderful recipe that is company quality for sure. Thanks again for another great recipe.