Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray

Rachael Ray

• Ready In: 45 mins
• Serves: 4

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.