Balsamic Chicken With Beans And Wilted Spinach-rachael Ray

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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 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.
• 9 add cannellini beans to the skillet with the onions; stir to combine.
• 10 cook about 2 minutes or until beans are heated through.
• 11 turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
• 12 toss and stir until the spinach wilts.
• 13 to serve: place a portion of the beans and wilted spinach on each plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.