One-Skillet: Chicken and Spinach with White Beans
3 ts Extra-virgin olive oil 1 1/2 lb Chicken breasts 2 Celery stalks, minced 4 Garlic cloves, minced 2 Shallots, minced 15 oz Tomatoes, canned, diced 1 ts Fresh rosemary; or
Ingredients
- 3ts extra-virgin olive oil
- 11/2 lb chicken breasts
- 2celery stalks, minced
- 4garlic cloves, minced
- 2shallots, minced
- 15oztomatoes, canned, diced
- 1ts fresh rosemary; or
- 1c chicken broth, defatted
Directions
- 1
3 ts Extra-virgin olive oil 1 1/2 lb Chicken breasts 2 Celery stalks, minced 4 Garlic cloves, minced 2 Shallots, minced 15 oz Tomatoes, cann
- 2
or - 1/2ts dried rosemary 1 tb Cornstarch 1 c Chicken broth, defatted 15 oz Cannellini, canned 12 oz Spinach - fresh Salt Black pepper, fres
- 3
Drain and rinse before use
- 4
Wash fresh spinach thoroughly and chop
- 5
Chicken breasts should be skinned and de-boned and cut into bite-size pieces
- 6
Heat 2 TS oil in large nonstick or cast-iron skillet over medium-high heat
- 7
Add chicken and saut‚ until firm and white, not pink, about 3 minutes
- 8
Remove from skillet and keep warm