Best Balsamic Chicken With White Beans Spinach Recipes

Balsamic Chicken With White Beans & Spinach image

Provided by ElizabethKnicely

Time 35m

Yield 4 chicken breasts with vegetables, 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 1/4 lbs boneless skinless chicken breast halves
2 garlic cloves, minced
1/3 cup balsamic vinegar
1 (10 3/4 ounce) can condensed golden mushroom soup
1 (15 ounce) can cannellini beans, rinsed and drained
1 (7 ounce) bag fresh Baby Spinach

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.

Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray image

Provided by ratherbeswimmin

Categories Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

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 white 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

Steps:

In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
Cook/stir until the onions are a little brown, 3-4 minutes.
Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
Add cannellini beans to the skillet with the onions; stir to combine.
Cook about 2 minutes or until beans are heated through.
Turn off the heat and discard 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 plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.

Balsamic Chicken with White Beans and Wilted Spinach image

Yield 4 servings

Number Of Ingredients 16

2 tablespoons balsamic vinegar (eyeball it)
4 tablespoons EVOO (extra-virgin olive oil)
1 tablespoon grill seasoning such as McCormick's Montreal Steak Seasoning, a palmful
4 boneless, skinless chicken breasts
2 medium onions, thinly sliced
4 large garlic cloves, chopped
1 teaspoon dried thyme, 1/3 palmful
1/4 teaspoon red pepper flakes (eyeball it)
Salt and black pepper
1 bay leaf
3/4 cup white wine (eyeball it)
2 cups chicken stock
1 14-ounce can cannellini beans, drained
1 12-ounce sack baby spinach or 3/4 pound from bulk bins, washed and patted dry
1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped
Juice of 1 lemon

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.