| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 3 |
ts |
Extra-virgin olive oil |
| 1 1/2 |
lb |
Chicken breasts |
| 2 |
|
Celery stalks, minced |
| 4 |
|
Garlic cloves, minced |
| 2 |
|
Shallots, minced |
| 15 |
oz |
Tomatoes, canned, diced |
| 1 |
ts |
Fresh rosemary; or 1/2ts dried rosemary |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Chicken broth, defatted |
| 15 |
oz |
Cannellini, canned |
| 12 |
oz |
Spinach – fresh |
|
|
Salt |
|
|
Black pepper, fresh ground |
| 10 |
|
Black olives – brine cured |
INSTRUCTIONS
Preparation time = 25 minutes Cannellini are white kidney beans. Drain and
rinse before use. Wash fresh spinach thoroughly and chop. Chicken breasts
should be skinned and de-boned and cut into bite-size pieces. 1. Heat 2 TS
oil in large nonstick or cast-iron skillet over medium-high heat. Add
chicken and saut. 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 saut. 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.
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