One-skillet: chicken and spinach with white b

4 Servings

Ingredients

Quantity Ingredient
3 teaspoons Extra-virgin olive oil
1½ pounds Chicken breasts
2 Celery stalks, minced
4 Garlic cloves, minced
2 Shallots, minced
15 ounces Tomatoes, canned, diced
1 teaspoon Fresh rosemary; or 1/2ts dried rosemary
1 tablespoon Cornstarch
1 cup Chicken broth, defatted
15 ounces Cannellini, canned
12 ounces Spinach - fresh
Salt
Black pepper, fresh ground
10 Black olives - brine cured

Directions

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 saut‚ 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 saut‚ 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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