Monday, July 4, 2011

July 3--Spinach and Scallions

One-skillet: Chicken and Spinach with White Beans

3 teaspoons Extra-virgin olive oil
1 ½ lbs. Chicken breasts
2 Celery stalks - minced
4 Garlic cloves - minced
2 Shallots - minced
15 ounces Tomatoes - canned, diced
1 teaspoon Fresh rosemary - or 1/2ts dried rosemary
1 tablespoon Cornstarch
1 cup Chicken broth - defatted
15 ounces Cannellini - canned
12 ounces Spinach - fresh
Black pepper - fresh ground
10 Black olives - brine cured
1. Heat 2 TS oil in large nonstick or cast-iron skillet over medium-high heat. Add chicken and sautÇ 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 sautÇ 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 thickenedd. 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.

Excellent recipe, that I, of course, modified to fit the ingredients that I had on hand. I used scallions from the CSA instead of shallots, did not have celery, used boned chicken thighs and did not use the cornstarch. It was very tasty and the recipe will be used again.

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