Balsamic Chicken, White Beans & Wilted Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 T balsamic vinegar4 T Extra Virgin Olive Oil (EVOO)1 T McCormick's Montreal Steak Seasoning4 Boneless Chicken Breasts about 3 ozs each2 medium onions, sliced thinly4 large garlic cloves, chopped1 t dried thyme1/4 t red pepper flakesSalt & pepper1 bay leaf3/4 c white wine2 c chicken broth (nonfat ideally)1 can cannellini white beans1 12-ounce sack baby spinach1/2 c flat leaf parsleyJuice 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.
Number of Servings: 4
Recipe submitted by SparkPeople user BYHISSPIRIT.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user BYHISSPIRIT.
Nutritional Info Amount Per Serving
- Calories: 363.5
- Total Fat: 6.0 g
- Cholesterol: 49.3 mg
- Sodium: 1,448.7 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 9.8 g
- Protein: 33.1 g
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