A few years ago, Ian and I went on a date to an Italian restaurant shortly before our youngest was born. I can’t remember what I ordered, but I sure remember what Ian got – Balsamic Chicken.
I had never had it before and the bite he offered me was so delicious, it was all I could do to keep from taking over his plate (I almost played the, “I’m pregnant” card, but I resisted).
Instead, I went home, determined to recreate that tasty dish. I found one recipe that I tweaked a little for my dietary preferences and I’m quite happy with the results.
It was served with pasta at the restaurant, and I highly suggest doing that at home as well, except I use a gluten-free variety.
The amount in the recipe served my husband and I for dinner and I took the remaining chicken and pasta and quickly cooked up an extra batch of sauce to make a lunchtime noodle bowl. Mmm, balsamic chicken noodle bowl. This is making me hungry…
You will need:
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound boneless chicken breast – pounded to 1/4″ thickness or sliced into thin strips
- 1/4 c balsamic vinegar
- 1/4 c raw honey (I still use raw when cooking because I know there are no additives)
- 1 c chicken stock
- 1 Tbsp butter
- salt and freshly-ground pepper to taste
- 1/2 handfuls baby spinach, chopped
- 2-3 roma tomatoes, diced
- 1 pound thin rice noodles, zucchini “noodles” or spaghetti squash “noodles”
Directions
Heat olive oil in a large frying pan over medium heat. Add chopped garlic and onion. Cook until soft. Start cooking pasta according to directions. Drain and set aside until meal is done.
Add chicken to pan and season with salt and pepper. Cook until browned. Remove chicken to a plate and cover with foil to keep warm.
Add balsamic vinegar, chicken broth and honey to skillet. Turn heat up to high to bring to a boil. Then turn heat down to medium low and let it simmer. Add chicken back to skillet, cover and simmer until the liquid is reduced by 1/4.
Stir in butter. When butter is melted add spinach and tomatoes and cover for about three more minutes, until spinach has wilted.
Serve chicken over pasta.
Enjoy!
photo credit: by chotda (My photo didn’t turn out as well as I wanted)
