Note: a lot of liquid in the spinach; maybe with rice or pasta
- 2 Tbsp. balsamic vinegar
- 4 Tbsp EVOO
- 1 Tbsp grill seasoning (McCormick’s Montreal Steak Seasoning)
- 4 boneless, skinless chicken breasts
- 2 med. onions, thinly sliced beans, drained
- 4 large garlic cloves, chopped
- 1 tsp. dried thyme
- 1/4 tsp. red pepper flakes
- Salt and pepper
- 1 bay leaf
- 3/4 C white wine
- 2 C chicken stock
- 14 oz can cannellini
- 12 oz sack baby spinach
- 1/2 C flat leaf parsley
- Juice of 1 lemon
In shallow dish, combine vinegar, 2 Tbsp of EVOO and grill seasoning. Coat chicken and set aside to marinate.
Heat large skillet over med-high heat with remaining 2 Tbsp. EVOO, twice around the pan. Add onions, garlic, thyme, red pepper, salt, pepper, and bay leaf. Cook, stirring frequently, until onions are a little brown (3-4 min). Add white wine and chicken stock, bring to bubble and cook 5 min.
Heat another large skillet over med-high heat. When hot, add chicken and cook 5-6 min. on each side. Remove to plate and cover loosely with foil.
Add cannellini beans to skillet with onions and stir to combine. Cook 2 min. or until beans heated through. Turn off heat and discard bay leaf. Stir in spinach, chopped parsley, and lemon juice. Toss and stir until spinach wilts.
To serve, place a portion of white beans and wilted spinach on each plate. Thinly slice chicken breast at angle and arrange over beans and spinach.