It's A Keeper: Balsamic Chicken with Wilted Spinach and White Beans

I challenge any Rachael Ray critics to find something wrong with this recipe for Balsamic Chicken with Wilted Spinach and White Beans (not posted online). Now, this is what I think of when I think of Rachael's creations - fresh vegetables, simple ingredients, and easy preparation. You can find this one in Express Lane Meals.

The great thing about Express Lane Meals is that if you keep your pantry stocked, you hardly have to pick anything up at the grocery store (which also comes in handy if you're running a bit low on cash). The only things you'd have to pick up for this recipe are the chicken breasts and the spinach. I usually have to pick up the parsley and lemon for this recipe, since I generally don't keep those on hand.

You'll notice lots of "eyeball it" in the measurements for this recipe. That's because it doesn't have to be perfectly measured and you can throw in as much of each thing as you like, using the measurements given as a baseline. Here's the recipe with my comments in brackets:

Balsamic Chicken with White Beans and Wilted Spinach

2 tablespoons balsamic vinegar (eyeball it)
4 tablespoons EVOO
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning, a palmful
4 boneless, skinless chicken breasts
2 medium onions, thinly sliced
4 large garlic cloves, chopped
1 teaspoon dried thyme, 1/3 palmful [I don't know why she uses dried, but I just do as I'm told]
1/4 teaspoon red pepper flakes (eyeball it)
Salt and black pepper
1 bay leaf
3/4 cup white wine (eyeball it)
2 cups chicken stock
1 14-ounce can cannellini beans, drained
1 12-ounce sack baby spinach or 3/4 pound from the bulk bins, washed and patted dry
1/2 cup flat-leaf parsley, a couple of generous handfuls, chopped
Juice of 1 lemon

In a shallow dish, combine the balsamic vinegar, about 2 tablespoons of the EVOO, and the grill seasoning. Coat the chicken breasts in the mixture, and set aside to marinate while you start the white beans and wilted spinach.

Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO, twice around the the pan. Add the onions, garlic, thyme, red pepper flakes [I add a little extra to make it a little bit spicy], salt, pepper, and bay leaf. Cook, stirring frequently, until the onions are a little brown, 3 to 4 minutes. [Takes more like 7-8 on my stove.] Add the white wine and chicken stock, bring up to a bubble, and cook for 5 minutes.

Heat another large skillet over medium-high heat. When it is hot, add the chicken breasts and cook for 5 to 6 minutes on each side. Remove the chicken to a plate, cover loosely with foil, and let rest a few minutes. [You could definitely grill the chicken, too.]

Add the cannellini beans to the skillet with the onions and stir to combine. Cook for about 2 minutes or until the beans are heated through. Turn off the heat and discard the 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 serving plate. Thickly slice each chicken breast on an angle and arrange over the beans and spinach.

4 Servings.

4 comments:

  1. This is my favorite RR recipe! I sometimes use tofu in place of the chicken, and montreal Chicken seasoning instead of Steak. Also I think "white beans" are better tasting than cannellini. Hope you enjoy as much as my family does!

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  2. Found this one night when I was in a rush to make some supper. My husband was less than thrilled when he saw I was adding greens to it. After eating, he asked me to add this recipe to the monthly rotation. It was DELICIOUS!!

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  3. I know, Lisa! And so simple, too.

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  4. I made this last night and it was FABULOUS! At first there were too many ingredients for my taste but I dove in and it was super easy and we loved it.

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