Description
Intensely flavorful and wonderfully healthy!
Ingredients
- 3 Tablespoons Olive Oil, Divided
- 2 whole Boneless, Skinless Chicken Breasts
- 1 teaspoon Sea Salt
- ½ teaspoons Black Pepper
- ¼ teaspoons Cayenne Powder
- 6 cloves Garlic, Sliced
- 3 whole Firm And Ripe Medium Tomatoes Of Your Choice, Quartered
- ½ cups Balsamic Vinegar
- ⅓ cups Water
- 1 whole Lemon, Juiced
- 1 Tablespoon Butter
- Fresh Or Sauteed Spinach, Optional For Serving
- 3 Tablespoons Olive Oil, Divided
- 2 whole Boneless, Skinless Chicken Breasts
- 1 teaspoon Sea Salt
- ½ teaspoons Black Pepper
- ¼ teaspoons Cayenne Powder
- 6 cloves Garlic, Sliced
- 3 whole Firm And Ripe Medium Tomatoes Of Your Choice, Quartered
- ½ cups Balsamic Vinegar
- ⅓ cups Water
- 1 whole Lemon, Juiced
- 1 Tablespoon Butter
- Fresh Or Sauteed Spinach, Optional For Serving
Preparation
Place a large saute pan (use one with a lid—you’ll need the lid in a few moments) on medium-high heat and add 2/3 of the olive oil (or half each of olive oil and butter). Swirl it around. Add chicken breasts and then reduce heat to medium. Sprinkle chicken with half of the listed amounts of salt and pepper. Close lid and cook for 4 minutes.
Flip chicken breasts and season the opposite side with remaining half of the salt and pepper, and the optional cayenne powder. Add the remaining olive oil and close lid for another 4 minutes.
Then turn heat to medium-low, remove lid, and add the garlic. Sauté garlic for 30 seconds, just to get a touch of color and a bit of flavor. Add tomatoes. Add balsamic vinegar and water. Cover and allow to simmer on medium heat until tomatoes are softened (about 5 minutes). Add lemon juice.
If desired, add the butter right before serving to get a slight richness to the sauce. Serve over a bed of spinach and top with the balsamic-lemon sauce.
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