Carino's Chicken Balsamico
Johnny Carino Recipe
2 cups flour
salt & pepper, to taste
1/3 cup olive oil
4 (8oz) chicken breasts, butterflied
1 1/4 cups balsamic vinegar
1/4 cup olive oil
2 teaspoons fresh chopped garlic
3 cups fresh baby leaf spinach
1 cup diced Roma tomatoes
10 ounces angel hair pasta
2 tablespoons Parmesan cheese, shredded
Season flour with salt and pepper. Cut chicken breast in half yielding 4 ounce medallions.Add olive oil to a heated sauté pan. Dust chicken with flour and sauté in oil until cooked. Add balsamic vinegar and let reduce around chicken until there is no liquid left in the pan.
To another heated saute pan, add 1/4 cup of olive oil, 2 teaspoons of chopped garlic, spinach, diced Roma tomatoes, and salt and pepper to taste. Saute until spinach is cooked and garlic is heated. Do not burn the garlic.
Cook angel hair pasta according to package directions. Drain excess water and then toss pasta with tomatoes and spinach in the saute pan and reserve for plating. Plate the pasta on the designated service plate ware and overlap each chicken breast over the pasta. Garnish both the balsamic chicken and pasta with Parmesan cheese.