Ingredients
Sauce
- 1 ½ cups chicken broth
- 2/3 cup balsamic vinaigrette
- ½ chicken bouillon cube
- 1 tablespoon honey (can substitute brown sugar)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon dried rosemary
- 2 tablespoons cornstarch
Chicken, Berries, Feta, etc.
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup dry white wine (see notes)
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 ½ cups spinach, roughly chopped
- ⅓ cup blueberries, plus extra for serving
- ⅓ cup diced strawberries, plus extra for serving
- ¼ cup Feta cheese, crumbled
For Serving
- Arugula
- Glazed pecans or almonds
Instructions
- Prepare the sauce: In a bowl, combine chicken broth, balsamic vinaigrette, crumbled chicken bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, oregano, onion powder, and dried rosemary. Stir well to dissolve the bouillon cube and mix all ingredients thoroughly. In a separate small bowl, mix cornstarch with an equal amount of water to create a slurry and set aside.
- Season and sear chicken: Pat the chicken breasts dry, then season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken breasts and cook for about 5 to 6 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside, keeping warm.
- Deglaze and sauté garlic: In the same skillet, add butter and minced garlic. Sauté garlic for 1 to 2 minutes until fragrant but not browned. Pour in the white wine and use a wooden spoon to scrape any browned bits off the bottom of the skillet. Let the wine reduce for 2 to 3 minutes.
- Add sauce and thicken: Pour prepared sauce mixture from step 1 into the skillet with garlic and wine. Bring to a simmer. Slowly whisk in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens and becomes glossy. Adjust seasoning with salt and pepper to taste.
- Add spinach and berries: Stir in chopped spinach, blueberries, and diced strawberries. Cook for an additional 1 to 2 minutes until the spinach wilts slightly and berries warm through, but still maintain their shape.
- Combine and serve: Return the cooked chicken breasts to the skillet, spooning the sauce, spinach, and berry mixture over the top to coat. Cook together for another minute to meld flavors. Serve over a bed of fresh arugula, topped with crumbled feta cheese and glazed pecans or almonds. Garnish with extra berries if desired.
Notes
- For the dry white wine, choose a light and crisp variety like Sauvignon Blanc or Pinot Grigio; if preferred, chicken broth can be used as a non-alcoholic substitute, though the flavor will differ slightly.
- To make the dish gluten-free, ensure the chicken bouillon cube and Worcestershire sauce are certified gluten-free.
- Glazed pecans or almonds add a delightful crunchy texture and contrast well with the tender chicken and soft berries.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop before serving.
- This recipe pairs well with a side of roasted potatoes or crusty bread to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
