Balsamic Chicken With White Beans and Wilted Spinach

Categories: Chicken, Main Dish, 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. Add cannellini beans to the skillet with the onions; stir to combine.

9. Cook about 2 minutes or until beans are heated through.

10. Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.

11. Toss and stir until the spinach wilts.

12. 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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