Balsamic Chicken With Baby Spinach - cooking recipe

Ingredients

1 tablespoon olive oil, approximately
3 garlic cloves, chopped
salt, to taste
pepper, to taste
4 (4 ounce) boneless skinless chicken breast halves
8 ounces Baby Spinach, rinsed and dried (1 package baby leaves)
2 tablespoons balsamic vinegar (to taste)
1/3 cup low sodium chicken broth (to taste)
1/3 cup canned tomato, diced (undrained)
2 2 cups rice or 2 cups pasta, cooked, to serve over, seasoned however you prefer

Preparation

Heat a large saute pan over medium-high heat.
Add the olive oil and garlic and cook about 1 minute.
Very lightly season chicken with a bit of salt and a hearty grinding of pepper.
Add the chicken to the pan and cook about 4-6 minutes per side, or until cooked through and juices run clear (time will vary based on thickness of your chicken pieces).
Remove the chicken, jkeep warm, and set aside.
To the same pan, add the spinach and cook just until barely wilted, about 1 to 2 minutes.
Remove from the pan and set aside.
Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.
Add the tomatoes, raise heat and cook until reduced to your liking, about 3 to 5 minutes, seasoning to taste with pepper and salt if desired.
To serve, set out your seasoned couscous, orzo or rice on a platter, then sprinkle the spinach over the top, then place chicken on top of the spinach and drizzle with the balsamic tomatoes.
There isn't a ton of sauce, so if you like things very saucy, you may wish to make extra sauce (I was happy with the amount as listed though).