Adapted from: Mary Ellen's Cooking Creations
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
Heat olive oil in a saute pan. Pound chicken thin and sprinkle with salt and pepper. Dredge lightly in flour, shaking off excess. I like how the chicken crisps when dredged in flour. Add chicken to pan and cook about 4-5 minutes per side.
Remove from pan and keep warm.
If pan is dry, add just a touch of olive oil. Add garlic to pan and saute 2 min. Add 1/3 c chicken broth and balsamic vinegar, bring to a simmer. I wanted more sauce, so I added a bit more broth. Add spinach, tomatoes with juice and bring to a simmer. Return chicken to pan and let simmer 5 minutes. (I also added an onion with a large dice to the recipe - which I added with the garlic and olive oil.)
We served with Far East brand Parmesan Cous Cous - which was a MUCH more successful attempt at the side dish for us! A little added parmesan on top is always an added benefit in our house.