Tuesday, May 1, 2012

Balsamic Chicken, White Beans, and Wilted Spinach

Rachel Ray


2 T balsamic vinegar
4 T Extra Virgin Olive Oil (EVOO)
1 T McCormick's Montreal Steak Seasoning
4 Boneless Chicken Breasts about 3 ozs each
2 medium onions, sliced thinly

4 large garlic cloves, chopped
1 t dried thyme
1/4 t red pepper flakes
Salt & pepper
1 bay leaf
3/4 c white wine
2 c chicken broth (nonfat ideally)
1 can cannellini white beans
1 12-ounce sack baby spinach
1/2 c flat leaf parsley
Juice of 1 lemon


In a shallow dish, combine the balsamic vinegar, about 2 T of the EVOO, and the grill seasoning. Coat the chicken breasts in the mixture and set aside to marinate while you start the white beans and wilted spinach.
Heat a large skillet over medium-high heat with the remaining 2 T of EVOO, twice around the pan. Add the onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf. Cook, stirring frequently, until the onions are a little brown (3-4 min). Add the white wine and chicken broth, bring up to a bubble, and cook for 5 minutes.

Heat another large skillet over medium-high heat. When it is hot, add the chicken breasts and cook for 5 to 6 minutes on each side. Remove the chicken ot a plate, cover loosely with foil, and let rest a few minutes.

Add the cannellini beans to the skillet with the onions and stir to combine. Cook for about 2 minutes or until the beans are heated through. Turn off the heat and discard the bay leaf. Stir in the spinach, parsley, and lemon juice. Toss and stir until th espinach wilts.

I deglaze the chicken pan with a little of the bean dish juice and then add that sauce back into the bean pan.

To serve, place a portion of the white beans and wilted spinach on each serving plate. Thickly slice each chicken breast on an angle and arrange over the beans and spinach.

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