Chicken With Balsamic Glaze And Fresh Spinach - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1/4 teaspoon salt, plus
1/8 teaspoon salt (divided)
1/4 teaspoon fresh ground pepper
1 tablespoon olive oil
1 red bell peppers or 1 orange bell pepper, cut into thin stirps
1 cup red onion, thinly sliced
2 garlic cloves, minced
6 cups fresh spinach (cleaned)
1/3 cup balsamic vinegar
1/2 teaspoon light brown sugar, packed

Preparation

Sprinkle both sides of chicken with 1/4 teaspoons of the salt and pepper. Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until brown, turning once. Cover and reduce heat to medium; cook 4 minutes or until chicken is no longer pink in center and juices run clear. Place on plate; loosely cover to keep warm.
Increase heat to medium-high. To same skillet, add bell pepper, onion and garlic. Cook 1 to 2 minutes or until vegetables just begin to soften. Add spinach; sprinkle with remaining 1/8 teaspoons salt. Remove from heat; toss until spinach is barely wilted. Place on serving plates or platter. Top with chicken.
Return same skillet to high heat. Add vinegar and brown sugar. Bring to a boil; boil 30 to 60 seconds or until slightly thickened, scraping up browned bits from bottom of skillet. Drizzle balsamic glaze around chicken and vegetables.