Butter-Flavored No-Stick Cooking Spray
1 tbsp. Canola Oil
4 boneless, skinless chicken breast halves
1/2 tsp. salt
1/4 tsp. black pepper
1/3 cup finely chopped unblanched almonds
1/4 cup minced shallots or green onions
1/3 cup chicken broth
1/3 cup Strawberry Preserves
3 tbsp. balsamic vinegar
1 tbsp. minced fresh rosemary (or 1 teaspoon dried rosemary, crumbled)
1 (10-oz.) bag ready-to-serve fresh spinach, cooked just until tender and kept warm
Optional: Finely chopped fresh parsley for garnish
Coat a large nonstick skillet with cooking spray, add oil and heat over medium-high heat.
Sprinkle chicken with salt and pepper, dredge in almonds.
Place chicken in skillet, sauté 4 minutes on each side.
Remove from pan and keep warm.
Reduce heat to low, add green onions to skillet and sauté for 1 minute.
Add chicken broth, preserves, vinegar and rosemary and simmer until slightly thickened, usually about 2 to 3 minutes.
Place spinach on heated serving platter, top with chicken breasts and top chicken with sauce. Then, you can sprinkle finely chopped parsley over chicken if you want.
Not a NESTLÉ®-tested recipe.