Chicken & Spinach with White Beans
Easy skillet chicken with beans and spinach.
Yield
6 servingsPrep
8 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | teaspoons |
olive oil, extra-virgin
|
|
| 1 ½ | pounds |
chicken breasts
|
|
| 2 | each |
celery stalks
minced |
|
| 4 | each |
garlic cloves
minced |
|
| 2 | each |
shallots
minced |
*
|
| 15 | ounces |
tomatoes
canned, diced |
|
| 1 | teaspoon |
rosemary leaves
fresh or 1/2 teaspoon dried |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | cup |
chicken broth
defatted |
|
| 15 | ounces |
white kidney beans, canned
canned, prefer cannellini |
|
| 12 | ounces |
spinach
fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 10 | each |
black olives
brine cured |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil, extra-virgin
|
|
| 680.4 | g |
chicken breasts
|
|
| 2 | each |
celery stalks
minced |
|
| 4 | each |
garlic cloves
minced |
|
| 2 | each |
shallots
minced |
*
|
| 433.5 | ml/g |
tomatoes
canned, diced |
|
| 5 | ml |
rosemary leaves
fresh or 1/2 teaspoon dried |
|
| 15 | ml |
cornstarch
|
|
| 237 | ml |
chicken broth
defatted |
|
| 433.5 | ml/g |
white kidney beans, canned
canned, prefer cannellini |
|
| 346.8 | ml/g |
spinach
fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1E+1 | each |
black olives
brine cured |
*
|
Directions
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.
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.
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.
Dissolve cornstarch in chicken broth and add to skillet.
Bring to boil and cook until sauce is thickened.
Add cannellini beans and chicken; heat through.
Just before serving, add spinach to skillet and toss until wilted, about 3 minutes.
Season with salt and pepper.
Garnish with chopped olives. Serve at once.
