Ready in three easy steps and only uses one skillet!
4 boneless skinless chicken breast halves
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon Ariston First Pressing Gourmet Extra Virgin Olive Oil
1 orange or red bell pepper, cut into thin strips
1 cup thinly sliced red onion
2 garlic cloves, minced
1/3 cup Ariston Balsamic Vinegar
1/2 teaspoon packed light brown sugar
1. Sprinkle both sides of chicken with 1/4 teaspoon of the salt and pepper. Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 4 to 6 minutes or until brown, turning once. Cover and reduce heat to medium; cook 4 minutes or until chicken is no longer pink in center and juices run clear. Place on plate; loosely cover to keep warm.
2. Increase heat to medium-high. To same skillet, add bell pepper, onion and garlic. Cook 1 to 2 minutes or until vegetables just begin to soften. Add spinach; sprinkle with remaining 1/8 teaspoon of salt. Remove from heat; toss until spinach is barely wilted. Place on serving plates or platter. Top with chicken.
3. Return same skillet to high heat. Add vinegar and brown sugar. Bring to a boil; boil 30 to 60 seconds or until slightly thickened, scraping up browned bits from bottom of skillet. Drizzle balsamic glaze around chicken and vegetables.