Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray

Total Time
45mins
Prep 30 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

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.
Most Helpful

Suggestion: Make double recipe of the beans and wilted spinach. Great recipe.

cbjb1188 February 19, 2013

Very tasty Chicken and Beans. There seemed to be an awful lot of liquid there in the recipe so I omitted the chicken stock and just used 1 chicken stock cube in addition to the liquid from the beans. Seemed to work all right.

rosslare April 03, 2012