BALSAMIC CHICKEN WITH WHITE BEANS AND SPINACH
This amazing skillet dish brings the flavors of Tuscany right into your own home. Ready in just 35 minutes, it's simple and delicious.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
- Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.
ROSEMARY CHICKEN WITH SPINACH & BEANS
With two young boys constantly on-the-go, I'm always looking for ways to simplify meals. This recipe uses just one skillet, making it a cinch to prepare dinner for a hungry family in half an hour. -Sara Richardson, Littleton, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.
Nutrition Facts : Calories 348 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 729mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 41g protein. Diabetic Exchanges
CHICKEN WITH WHITE BEANS AND SPINACH
This casserole can be made ahead of time and put in the freezer. Tip: To lower the sodium level of this dish, look for low- sodium or no salt added beans. BUY AMERICAN EAT LOCAL.
Provided by Eddie Jordan @EDWARDCARL
Categories Poultry Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Coat shallow 2 quart casserole dish with nonstick spray set aside.
- Sprinkle chicken with salt and pepper. Heat olive oil in nonstick skillet over medium heat. Add chicken cook without stirring 2 minutes or until golden brown.
- Turn chicken cook 2 minutes. Add onion cook and stir until onion is crisp-tender. about 5 minutes. Add garlic cook 1 minute.
- Stir in beans,pepper flakes and 3/4 cup water cook stirring constantly about 3 minutes. Transfer to prepared casserole dish cover bake 10 minutes.
- Meanwhile drop spinach into boiling hot water cook 30 seconds or until spinach turns bright green Remove from water with slotted spoon. drain.
- Add spinach to bean mixture stir gently cover and bake 15 minutes.
SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON
One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won't have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.
Provided by Alison Roman
Categories dinner, weekday, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
- Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
- Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
- Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
- Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
- Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1103 milligrams, Sugar 3 grams, TransFat 0 grams
BALSAMIC CHICKEN WITH WHITE BEANS AND WILTED SPINACH
Steps:
- 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 pan. Add the onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf. Cook, stirring frequently, until the onions are a little brown, 3 to 4 minutes. 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.
- 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.
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