Balsamic Chicken with White Beans and Wilted Spinach

Another Rachel Ray favorite in our house! Quick, simple (although a lot of ingredients) and delicious.

4 Servings
2 T. Balsamic Vinegar
4 T. EVOO
1 T. Grill Seasonings (McCormick's Montreal Steak Seasoning)
4 Boneless, skinless chicken breasts
2 medium onions
4 large garlic cloves
1 t. dried thyme
1/4 t. red pepper flakes
Salt and pepper
1 bay leaf
3/4 cup white wine (apple juice is a good sub)
2 c. chicken stock
1 14 oz. can of cannellini beans, drained (Great Northern work, too.)
1 12 oz. sack of baby spinach
1/2 cup fresh flat leaf parsley, chopped
Juice of 1 lemon

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

Heat a large skillet over medium-high heat with the remaining 2 T. of EVOO. Add the onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf. Cook, stirring frequently, until the onions are brown, 3-4 minutes. Add the white wine (or apple juice) and chicken stock, bring up to 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 5-6 minutes on each side. Remove the chick to a plate, cover loosely with foil, and let rest a few minutes.

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 spinach and beans.

Good with some nice, toasted crusty bread!

Enjoy!