Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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
Preparation time >=5 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 saute 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 saute 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.
