*  Exported from  MasterCook  *
 
               ONE-SKILLET: CHICKEN AND SPINACH WITH WHITE B
 
 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 ò5 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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