Rating
Tantillo Recipes
 4 bonesless, skinless chicken breasts pounded thin (about 1 1/2 pounds)
 2 tablespoons Tantillo Balsamic Vinegar
 1/2 cup dry red wine
 2 tablespoons whole wheat flour
 1/2 cup chicken stock
 Sea salt and ground black pepper
 1/4 cup julienned basil leaves
 2 bunches whole spinach leaves, rinsed and dried
 2 teaspoons Tantillo California Extra Virgin Olive Oil
 4 cloves garlic, thinly sliced
 1/2 pound of precooked chicken sausage, sliced (about 2 medium sausages)
1

Dredge the chicken in the flour; season with salt and pepper.

2

In a nonstick skillet over medium heat, heat the Tantillo California Extra Virgin Olive Oil.

3

Add the garlic and cook, stirring until golden – about 1 minute. Add the sausage and brown for 2 minutes, stirring.

4

Remove and keep warm. Add the breasts and brown on one side for 2 to 3 minutes.

5

Turn over the breasts and add the Tantillo Balsamic Vinegar and wine to deglaze the pan.

6

Cook for 2 to 3 minutes or until the liquid is reduced by half.

7

Add the chicken stock and basil. Simmer the chicken for an additional 3 to 4 minutes or until cooked through.

8

Remove the chicken and keep warm. Then add the spinach to the remaining sauce in the skillet.

9

Toss for 2 to 3 minutes or until cooked and season with salt and pepper to taste. Remove from the heat.

10

Arrange equal amounts of spinach on four plates.

11

Place a whole chicken breast on each spinach bed and place the sausage and garlic over it.

12

Then pour the pan juices over the breasts. Buon Appetito!

Ingredients

 4 bonesless, skinless chicken breasts pounded thin (about 1 1/2 pounds)
 2 tablespoons Tantillo Balsamic Vinegar
 1/2 cup dry red wine
 2 tablespoons whole wheat flour
 1/2 cup chicken stock
 Sea salt and ground black pepper
 1/4 cup julienned basil leaves
 2 bunches whole spinach leaves, rinsed and dried
 2 teaspoons Tantillo California Extra Virgin Olive Oil
 4 cloves garlic, thinly sliced
 1/2 pound of precooked chicken sausage, sliced (about 2 medium sausages)

Directions

1

Dredge the chicken in the flour; season with salt and pepper.

2

In a nonstick skillet over medium heat, heat the Tantillo California Extra Virgin Olive Oil.

3

Add the garlic and cook, stirring until golden – about 1 minute. Add the sausage and brown for 2 minutes, stirring.

4

Remove and keep warm. Add the breasts and brown on one side for 2 to 3 minutes.

5

Turn over the breasts and add the Tantillo Balsamic Vinegar and wine to deglaze the pan.

6

Cook for 2 to 3 minutes or until the liquid is reduced by half.

7

Add the chicken stock and basil. Simmer the chicken for an additional 3 to 4 minutes or until cooked through.

8

Remove the chicken and keep warm. Then add the spinach to the remaining sauce in the skillet.

9

Toss for 2 to 3 minutes or until cooked and season with salt and pepper to taste. Remove from the heat.

10

Arrange equal amounts of spinach on four plates.

11

Place a whole chicken breast on each spinach bed and place the sausage and garlic over it.

12

Then pour the pan juices over the breasts. Buon Appetito!

Chicken Scarpariello with Sautéed Spinach