Almond Dusted Strawberry Balsamic Chicken Breasts
The Old World Olive Co
Ingredients
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- 3 Tbsp. OWOC Strawberry Balsamic Vinegar
- 1 Tbsp. OWOC Regional EVOO, your choice
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- 4 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper to taste
- 1/3 cup finely chopped unblanched almonds
- 1/4 cup minced shallots or green onions
- 1/3 cup chicken broth
- 1/3 cup strawberry preserves
- 1 Tbsp. minced fresh rosemary
- 10 oz. fresh spinach, cooked just until tender and kept warm
Directions
- Coat a large non-stick skillet with cooking spray; add oil and heat over medium-high heat.
- Sprinkle chicken with salt and pepper, dredge in almonds.
- Place chicken in skillet; sauté four minutes on each side, turning once.
- Remove from pan and keep warm. Reduce heat to low, add green onions and sauté one minute.
- Add broth, preserves, balsamic and rosemary.
- Simmer until thickened, about 2-3 minutes. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top.
- If desired, sprinkle finely chopped parsley over chicken.
