Chicken with Ginger-Peanut Sauce on Warm Spinach

Total time: 25 minutes
    The chicken is served on barely warmed spinach with a light peanut vinaigrette  I cut the breasts in half, the short way.  They cook a bit faster and it makes a nicer presentation.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 6oz (180gr) fresh spinach, for salad
• 1/2 onion
• 2 cloves garlic
• 4 slices fresh ginger
• 2 tsp oil
• 2 tsp sesame oil
• 3 tbs peanut butter
• 1 tbs soy sauce
• 1/2 cup (4oz, 120ml) chicken stock
• 1 tbs sherry vinegar

 Instructions:

• Roughly chop onion. 
• Mince ginger and garlic. 
• Heat oil in a large, nonstick skillet.  Add garlic, onion, ginger and sauté briefly. 
• Add chicken and brown on both sides. 
• Add stock and peanut butter, stirring well to combine. 
• Cover, reduce heat and simmer until chicken is cooked through, about 10 minutes.
• Prepare spinach, wash if needed, and spin dry.
• When chicken is done, remove to a plate. 
• Spoon 3/4 of the sauce on top and cover to keep warm. 
• Add the vinegar to the remaining sauce in the skillet and stir well. 
• Remove skillet from heat.  Add spinach and toss gently to combine with the vinaigrette until just barely wilted. 
• Divide the spinach between two plates, top with chicken and sauce. Serve.