Tammy Algood's Spinach and White Bean Chicken
Fresh spinach is such a terrific ingredient. It cooks up fast, looks great, and is loaded with vitamins and minerals that elevate it to nutritional powerhouse status. It tops this balsamic vinegar–basted chicken with panache!
- 2 tablespoons canola oil
- 4 boneless, skinless chicken breasts
- 1/4 teaspoon black pepper
- 3 garlic cloves peeled and minced
- 1/3 cup balsamic vinegar
- 1 can condensed golden mushroom soup 10.75-ounce
- 1 can cannellini beans drained and rinsed, 15-ounce
- 1 bag fresh baby spinach 8-ounce
- 1/4 cup coarsely chopped pecans toasted
Place the oil in a large skillet over medium-high heat. Sprinkle the chicken with the pepper and add to the hot skillet. Cook 5 minutes on each side and drain on paper towels. Add the garlic and cook 1 minute, stirring frequently.
Stir in the balsamic vinegar and cook 1 minute longer, scraping up any bits that have stuck to the bottom of the skillet. Add the soup and beans and bring to a boil. Reduce the heat to medium and return the chicken to the skillet. Top with the spinach and cover. Cook 10 to 12 minutes longer or until the chicken is no longer pink. Top with the pecans and serve warm.
Note: Leftovers freeze well. Package, label, and freeze, then use within 4 months for the best quality.
Recipe & Photo from Sunday Dinner in the South, courtesy of Tammy Algood. Copyright © 2015 Tammy Algood Killgore a/k/a Tammy Algood and Bryan Curtis. All rights reserved. Keyword Chicken Dinner, Tammy Algood