Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray

READY IN: 45mins




  • In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
  • Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
  • Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
  • Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
  • Cook/stir until the onions are a little brown, 3-4 minutes.
  • Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
  • Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
  • Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
  • Add cannellini beans to the skillet with the onions; stir to combine.
  • Cook about 2 minutes or until beans are heated through.
  • Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
  • Toss and stir until the spinach wilts.
  • 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.