I recently went to San Francisco to visit a cousin whom recently moved to the west coast for a new job. While exploring San Francisco we decided to take a spontaneous road trip to Sonoma. After a fair amount of wine tastin, we stumbled across an olive oil and balsamic tasting. It wasn’t until that moment that I learned that there was a fair amount of farms that grew olives on the vineyards along with the grapes.
After several taste tests, I ended up taking home a travel sized bottle of balsamic home with me. This recipe works great with the naturally sweet balsamic and balances out the bitter spinach greens. This sweet combination is a curious balance of bitter and sweet.
One Pan Balsamic Chicken
Servings: 4
Ingredients
- 1 pound of chicken
- 1 bag of spinach
- 1 Tomato
- 2 TBSPs Balsamic
- Pinch Salt
- Dash Pepper
- 1 tsp Sugar
- 1 TBSP olive oil
Instructions
- Cut chicken into small chunks
- Wash and Cut spinach and tomato into small chunks
- In a small frying pan, heat the olive oil. Once hot, add in the chicken, tomatoes and spinach.
- Combine Sugar, Salt, Pepper and Balsamic in a small bowl. Add it to the pan.
- Cook until the chicken is thoroughly cooked and the spinach is a dark green .
