Balsamic Chicken With White Beans And Wilted Spinach Recipes

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.

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.

Steps:

• Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
• Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

Steps:

• Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
• Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
• Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

Steps:

• Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.

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.

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.

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.