This is SO easy and so good- it was a rachel ray 30 min meal- and really took me that long- easy! and the spinach was awesome just with the chicken- very fresh!
serves: 4
2 lbs red potatoes, cut into 1/2 inch cubes
3T butter
1/4 c grated parm cheese
1/4 c chopped parsley (i used dried and it was fine- prob about 3T)
salt and pepper
3T olive oil
4 chicken breasts
2 medium red onions, thinly sliced
3T balsamic vinegar
4c baby spinach
- heat oven to 400
- in large pot, combine potatoes and salted water and bring to a boil- cook 6-8 min or until fork tender, drain and return to pot.
- toss with 2T butter ,parmesean and parsley- season lightly with salt and pepper, cover to keep warm.
- while potatoes are cooking, in large skillet heat 3T olive oil over med-high heat. Season chicken and cook, turning once, until golden brown (about 5 min)
- transfer to a baking dish, roast until cooked through- about 10- 15 min
- in same skillet, heat 1T butter and 1T olive oil over med heat
- stir in onions and vinegar and season with salt
- cook, stirring occasionally, until onions are caramelized (15min)
- at the end, stir in 1/4c water and scrape up any browned bits
- serve chicken on bed of spinach and top with caramelized onions. serve potatoes on side.
This was great! Loved the onions and freshness on the bed of spinach. It is a great way to eat a bunch of greens. The cooking goes fast, so you have to have an undivided 30 mins (took me about 45 by the time I got everything on plates and on the table). Thanks Jen!
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