Awesome Sautéed Chicken Breast w/Spinach

Andy Anderson !


You’ve got surprise guests coming over, and you’re not sure what to prepare… give this a try. It’s down, it’s dirty, and it’s damn delicious. In addition, it’s a snap to put together, and you can have it on the table in twenty minutes.

But you don’t need unexpected guests to serve this dish… it’s that good.

So, you ready… Let’s get into the kitchen.

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5 Min
15 Min
Stove Top



1 large
chicken breast,boneless, skinless
2 Tbsp
sweet butter, unsalted
2 Tbsp
olive oil, extra virgin
5 oz
fresh baby spinach
2 clove
garlic, minced
1 oz
crumbled feta
1 Tbsp
balsamic vinegar
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 slice
provolone cheese


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2Gather your ingredients.

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3Pick four good-sized spinach leaves and reserve.

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4Slice the chicken breast in two.

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5Chef’s Tip: If you have a chance to brine the chicken breast, do so. It will give the dish a bit more savory flavor.

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6Salt and pepper both sides of the sliced chicken breasts.

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7Add the butter and olive oil to a sauté pan over medium heat.

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8After the butter has melted, add the chicken breasts.

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9Chef's Note: Sauté until no longer pink, about 3 to 5 minutes per side.

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10Chef’s Note: Don’t overcook the chicken or it will become rubbery.

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11Remove the chicken from the sauté pan and reserve.

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12Add the spinach and the minced garlic to the sauté pan.

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13Add the tablespoon of balsamic vinegar.

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14Sauté the spinach until it wilts, about 3 to 5 minutes.

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15When the spinach is wilted, remove from the heat and stir in the feta cheese, and add a bit of salt and pepper.

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16While the spinach is cooking, add a slice of provolone cheese to each of the sliced chicken breasts.

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17Place under a broiler, until the cheese is bubbly and beginning to brown, about 2 to 3 minutes

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18Roll up the reserved spinach leaves into a tight roll and chiffonade.

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19Chef’s Note: A chiffonade is when you roll a bunch of herb leaves into a tight roll, and then cut into this strips. It makes for an excellent visual presentation.

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21Divide the spinach between two serving plates.

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22Add the sliced chicken breast to the top.

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23Garnish with some of the spinach chiffonade. Enjoy.

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24Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom