One-skillet: chicken and spinach with white beans
Chicken Spinach Beans Poultry
Last updated 6/12/2012 12:53:32 AM. Recipe ID 15361. Report a problem with this recipe.
Title: One-skillet: chicken and spinach with white beans
Categories: Poultry, Main dish
Yield: 4 Servings
3 ts Extra-virgin olive oil
1 1/2 lb Chicken breasts
2 Celery stalks, minced
4 Garlic cloves, minced
2 Shallots, minced
15 oz Tomatoes, canned, diced
1 ts Fresh rosemary; or
- 1/2ts dried rosemary
1 tb Cornstarch
1 c Chicken broth, defatted
15 oz Cannellini, canned
12 oz Spinach - fresh
Black pepper, fresh ground
10 Black olives - brine cured
Preparation time = 25 minutes Cannellini are white kidney beans.
Drain and rinse before use. Wash fresh spinach thoroughly and chop.
Chicken breasts should be skinned and de-boned and cut into bite-size
pieces. 1. Heat 2 TS oil in large nonstick or cast-iron skillet over
medium-high heat. Add chicken and sauté until firm and white, not
pink, about 3 minutes. Remove from skillet and keep warm. 2. Reduce
heat to medium and add remaining 1 TS oil. Add celery, garlic and
shallots and sauté until limp and fragrant, about 5 minutes. Add
tomatoes and rosemary and simmer minutes. 3. Dissolve cornstarch in
chicken broth and add to skillet. Bring to boil and cook until sauce
is thickenedd. Add cannellini beans and chicken; heat through. 4.
Just before serving, add spinach to skillet and toss until wilted,
about 3 minutes. Season with salt and pepper. 5. Garnish with chopped
olives. Serve at once.
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