One-Skillet: Chicken And Spinach

Recipe Ingredients

3 teaspoons	15ml	Extra-virgin olive oil
1 1/2 lbs	681g / 24oz	Chicken breasts
2		Celery stalks - minced
4		Garlic cloves - minced
2		Shallots - minced
15 oz	426g	Tomatoes - canned, diced
1 teaspoon	5ml	Fresh rosemary - or
1/2 teaspoon	2.5ml	Dried rosemary
1 tablespoon	15ml	Cornstarch
1 cup	237ml	Chicken broth - defatted
15 oz	426g	Cannellini - canned
12 oz	340g	Spinach - fresh
		Salt
		Black pepper - fresh ground
10		Black olives - brine cured

Recipe Instructions

Preparation time = 25 minutes Cannellini are white kidney beans.

Drain and rinse before use. Wash fresh spinach thoroughly and chop.

Chicken breasts should be skinned and de-boned and cut into bite-size pieces.

1. Heat 2 TS oil in large nonstick or cast-iron skillet over medium-high heat. Add chicken and sautee until firm and white, not pink, about 3 minutes. Remove from skillet and keep warm.

2. Reduce heat to medium and add remaining 1 TS oil. Add celery, garlic and shallots and sautee until limp and fragrant, about 5 minutes. Add tomatoes and rosemary and simmer minutes.

3. Dissolve cornstarch in chicken broth and add to skillet. Bring to boil and cook until sauce is thickened. Add cannellini beans and chicken; heat through.

4. Just before serving, add spinach to skillet and toss until wilted, about 3 minutes. Season with salt and pepper.

5. Garnish with chopped olives. Serve at once.

Source:
GOOD HOUSEKEEPING -- OCTOBER 1995

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