Balsamic Glazed Chicken over Spinach

Here's another quick meal that is prepared in two pans!  Woohoo, easy cleanup!

Balsamic Glazed Chicken over Spinach

Boneless, skinless chicken breasts
1 1/2 teaspoons dried thyme (or 2 teaspoons of fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons extra-virgin olive oil
1/3 cup water
1/4 cup balsamic vinegar
2 teaspoons honey
2 tablespoons butter
1 bag of spinach
1/3 cup water

1.  Mix thyme, salt, and pepper in a small bowl.  Pat both sides of chicken breasts with the spice mixture.  Heat a large skillet with olive oil over medium heat.  Add the chicken; cook for 2-3 minutes (or until browned).  Turn chicken and cook the other side until browned.  Transfer to a plate and cover with aluminum foil.

2.  Add water, vinegar, and honey to the skillet.  Bring to a boil, stirring constantly.  Boil for 2 minutes or until slightly syrupy and reduced by half.  Add the butter and stir until melted.  Reduce the heat to medium-low and return the chicken to the pan.  Cook for about 3 minutes in the glaze.  Flip the chicken and cook for an additional 3 minutes.

3.  If you'd like to serve the chicken over spinach, heat 1/3 cup of water in a large skillet.  Add a bag of spinach (Aldi sells it!  :)) and cover.  Let it cook until it's wilted.  Add salt and pepper.

4.  Serve chicken over spinach.  Drizzle with glaze.

Ok, I might have doused mine instead of drizzling, but you get the idea!