Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, June 8, 2020

White Bean and Spinach Chicken

Some spinach from your local farmer’s market will make this silky saucy chicken all the more flavorful.

Pound or thinly slice a pound of chicken breasts then salt and pepper liberally. Add enough olive oil to the bottom of a large sauté pan and heat over a medium high flame. When the oil is hot, dust the chicken pieces in some flour and brown for no more than a minute per side. Remove the chicken and turn the heat down to medium.

Add some more oil or butter to the pan then sauté a finely chopped onion or shallot until translucent. Stir in some minced garlic, give it a half a minute, then add a cup of chicken stock, a can of drained cannellini beans, and if you happen to have an open bottle, a couple shots of dry white wine.

Let the liquid reduce for two minutes and add several handfuls of spinach. Using tongs, turn the spinach over in the sauce until it wilts. Next, place the browned chicken in the pan and cover, turn the heat to low and cook until the chicken is cooked all the way through…shouldn’t take more than a minute. Salt and pepper to taste.

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