Cooking Time: 10 Min Servings: 4
Be sure to serve this chicken over something to sop up the delicious sauce! The balsamic vinegar adds a lovely tang to this dish.
2-3 pounds boneless, skinless chicken breasts, cut into chunks (approximately 3 chicken breast)
4 tablespoons The Olive Scene Herbes de Provence Olive Oil, divided
1 cup flour
1 teaspoon Seasonello sea salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 yellow onion, diced
1 cup chicken stock or water
1 cup heavy cream or half & half
2 cups baby spinach
1 teaspoon Salt Sisters Tuscan Farmhouse Herb blend
1/2 teaspoon Kirmizi Aci Biber, or red pepper flakes
Combine flour, salt and pepper in a large shallow bowl.
Add chicken and dredge to coat completely.
Add 2 tablespoons oil to a sauté pan place over medium-high heat.
Add chicken and cook 5 minutes per side, adding an additional 2 tablespoons oil as needed.
Remove chicken from pan and set aside.
Add the onions to the pan, stir, and sauté until translucent.
Reduce heat to medium and stir in 2 tablespoons of the leftover flour mixture, and cook 1 minute.
Add stock, stirring to scrape up browned bits from the bottom of the pan.
Gently add the cream and then the vinegar, and cook until thickened.
Add the spinach, herbs, red pepper flakes, and stir to combine, allowing the spinach to wilt.
Add chicken back to pan, turning to coat.
Cook an additional 5-10 minutes, until chicken registers 170 on instant read thermometer. Serve.
* serve over rice, mashed potatoes or pasta, and roasted Brussels sprouts.