Simply sprinkle rosemary and garlic over chicken breasts and marinate them in red wine vinegar and oil to make this easy chicken a meal. It’s a great meal when you are pressed for time and taste like you cooked for hours.
Ingredients
4 chicken breast halves, with skin
salt and freshly ground black pepper, to taste
2 cloves garlic, 1 finely chopped
1 tablespoon chopped fresh rosemary
3 tablespoons olive oil, divided
3 tablespoons red-wine vinegar, divided
1 pound spinach, stemmed
1/2 teaspoon sugar
Arrange the chicken on a plate. Season with salt and pepper
to taste. Turn once or twice to coat evenly with chopped garlic and rosemary.
In a mixing bowl, combine 2 tablespoons oil and 1
tablespoon vinegar. Set aside for 20 to 30 minutes to marinate the chicken.
Place the chicken breasts, skin side down, in a large,
heavy skillet over medium-high heat. Cook for 8 minutes, or until browned, on
medium heat. Cook for 5 minutes after flipping the chicken. Remove the cover
and cook for another 3 minutes, or until the chicken reaches 165°F on a meat
thermometer.
In the meantime, steam the spinach until just wilted. In a
skillet, heat 1 tablespoon of oil and the sliced garlic until the garlic
sizzles. Remove from the heat and toss in the spinach to coat.
Take out the chicken from the skillet. Cook, stirring
constantly, for 1 minute, or until the sugar and remaining 2 tablespoons of
vinegar are blended and reduced by half.
Drizzle each chicken breast with glaze. Serve with cooked
spinach on the side.
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