Chicken Balsamico*

By RJamoralin

Carino's Italian Recipes for the Home Cook By Chef Chris Peitersen

Pan sauteed chicken breast deglazed with aged balsamic vinegar and topped with shredded parmesan cheese. Served with angel hair pasta tossed with fresh Roma tomatoes, spinach and garlic.

Ingredients

• 2 cups Flour
• salt & pepper to taste
• 3 ounces Olive Oil, Extra Virgin
• 4 Chicken, 8 oz Breast, Butterflied
• 12 ounces Balsamic Vinegar
• 2 oz Olive Oil, Extra Virgin
• 2 teaspoons Garlic, Fresh Chopped
• 3 cups Spinach, Fresh Baby Leaf
• 1 cup Roma Tomatoes, Diced 1/2"
• 10 oz weight Angel Hair Pasta, Dry
• 2 Tablespoon Parmesan Cheese, Shredded

Details

Servings 4
Adapted from carinos.com

Preparation

Step 1

1. Season flour with salt and pepper. Cut chicken breast in half yielding 4 ounce medallions.

2. Add olive oil to a heated saute pan. Dust chicken with flour and saute in oil until cooked. Add balsamic vinegar and let reduce around chicken until there is no liquid left in the pan.

3. To another heated saute pan, add 2 ounces of olive oil, 2 teaspoons of chopped garlic, spinach, diced roma tomatoes, and salt and pepper to taste. Saute until spinach is cooked and garlic is heated. Do not burn the garlic.

4. Cook angel hair pasta according to package directions. Drain excess water and then toss pasta with tomatoes and spinach in the saute pan and reserve for plating.

5. Plate the pasta on the designated service plate ware and overlap each chicken breast over the pasta. Garnish both the balsamic chicken and pasta with parmesan and enjoy!