4 boneless, skinless chicken breast halves – pounded to 1/2 ” thick

Salt and Pepper

2 Tbsp. unsalted butter

2 Tbsp. vegetable oil

1 small red onion, sliced

1/4 cup red wine vinegar

8 cups baby spinach

1 11 oz. can mandarin orange sections

1/2 cup dry roasted peanuts

 

1. Season chicken with salt and pepper. Melt 1 Tbsp. butter with 1 Tbsp. oil in a large skillet over medium-high heat. Add two chicken breast halves; cook until no longer pink in center, about 3 minutes per side. Remove to a plate; cover with foil. Repeat with remaining butter, oil and chicken.

2. Pour out all but 1 tbsp. fat from skillet. Saute’ onion for 3 minutes. Add vinegar, raise heat to high and boil until reduced, about 2 minutes. Reduce heat to medium-low; add spinach and mandarin oranges. Saute’ until spinach has wilted, about 1 minute. Season with salt and pepper.

3. Slice chicken. Divide spinach mixture among 4 plates. Serve with chicken and top with peanuts.