One-Skillet Chicken & Spinach with White Beans
3 tsp extra-virgin olive oil
1 1/2 lb boneless chicken breasts
2 celery ribs, minced
4 garlic cloves, minced
2 shallots, minced
1 can (15 oz) tomatoes
1 tsp fresh rosemary or 1/2 tsp dried rosemary
1 Tbl cornstarch
1 cup chicken broth, defatted
1 can (15 oz) cannellini beans, drained and rinsed
12 oz fresh spinach leaves
10 black olives, brine cured
Wash fresh spinach and chop. Cut the chicken into bite-sized pieces. Heat 2 tsp oil in large nonstick or cast iron skillet over medium-high heat. Add chicken and saute until frim and white, not pink. Remove from skillet and keep warm. Reduce heat to medium and add remaining 1 tsp oil. Add celery, garlic & shallots and saute until limp and fragrant, about 5 minutes. Add tomatoes and rosemary and simmer about 3 minutes. Dissolve cornstarch in the 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 & pepper. Garnish with chopped olives. Serve at once.
Submitted by SandieLR
Poultry Dishes
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