Chicken Scarpariello With Sautéed Spinach No bones about it…or skin for that matter. This is a more healthful and quicker version of the Italian classic. Makes 4 servings.
	Ingredients: 4 boneless, skinless chicken breasts pounded thin (about 1 1/2 pounds) 2 tablespoons balsamic vinegar 1/2 cup dry red wine 2 tablespoons spelt flour or whole wheat flour 1/2 cup Roasted Chicken Stock or low-sodium canned stock Sea salt and freshly ground black pepper 1/4 cup julienned basil leaves 2 bunches whole spinach leaves, rinsed and dried 2 teaspoons olive oil 4 cloves garlic, thinly sliced 1/2 pound of precooked chicken sausage, sliced (about 2 medium sausages)
	Instructions: 1. Dredge the chicken in the flour and season with salt and pepper. 2. In a nonstick skillet over medium heat, heat the olive oil. Add the garlic and cook, stirring, until golden, about 1 minute. Add the sausage and brown for 2 minutes, stirring. Add the breasts and brown on one side for 2 to 3 minutes. Turn over the breasts and add the vinegar and wine to deglaze the pan. Cook for 2 to 3 minutes or until the liquid is reduced by half. Add the chicken stock and basil. Simmer the chicken for an additional 3 to 4 minutes or until cooked through. Remove the chicken and keep warm. Then add the spinach to the remaining sauce in the skillet. Toss for 2 to 3 minutes or until cooked and season with salt and pepper to taste. Remove from the heat. 3. Arrange equal amounts of spinach on four plates. Place a whole chicken breast on each spinach bed and place the sausage and garlic over it. Then pour the pan over the breasts.

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