Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
2 tablespoons balsamic vinegar |
4 tablespoons extra virgin olive oil |
1 tablespoon mccormick's montreal brand steak seasoning |
4 boneless skinless chicken breasts |
2 medium onions, thinly sliced |
4 large garlic cloves, minced |
1 teaspoon dried thyme |
1/4 teaspoon red pepper flakes |
salt |
black pepper |
1 bay leaf |
3/4 cup white wine |
2 cups chicken stock |
1 (14 ounce) can cannellini beans |
1 (12 ounce) sack baby spinach, washed and patted dry |
1/2 cup fresh flat leaf parsley, chopped |
1 lemon, juice of |
Directions:
1. In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
2. Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
3. Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
4. Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
5. Cook/stir until the onions are a little brown, 3-4 minutes.
6. Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
7. Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
8. Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
9. Add cannellini beans to the skillet with the onions; stir to combine.
10. Cook about 2 minutes or until beans are heated through.
11. Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
12. Toss and stir until the spinach wilts.
13. To serve: place a portion of the white beans and wilted spinach on each plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.
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