Balsamic Chicken With White Beans And Wilted Spinach Rachael Ray Recipe

Ingredients for Balsamic Chicken With White Beans And Wilted Spinach Rachael Ray

How to Make Balsamic Chicken With White Beans And Wilted Spinach Rachael Ray

1. In a shallow dish, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, and 1 teaspoon steak seasoning.
2. Add chicken breasts to the marinade, ensuring they are fully coated. Set aside to marinate for at least 15 minutes (longer is better!).
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
4. Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 teaspoon fresh thyme leaves, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 bay leaf to the skillet.
5. Cook, stirring occasionally, until the onions are softened and lightly browned, about 3-4 minutes.
6. Pour in 1/2 cup dry white wine and 1/2 cup chicken stock. Bring to a simmer and cook for 5 minutes, allowing the liquid to slightly reduce.
7. Heat a separate large skillet over medium-high heat.
8. Add the marinated chicken breasts to the hot skillet.
9. Cook for 5-6 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
10. Remove the chicken from the skillet, cover loosely with foil, and let rest for 5 minutes.
11. Add 1 (15-ounce) can cannellini beans (drained and rinsed) to the skillet with the onions and sauce.
12. Stir to combine and heat through for about 2 minutes.
13. Remove the bay leaf and discard.
14. Stir in 5 ounces fresh spinach, 1 tablespoon chopped fresh parsley, and the juice of 1/2 lemon.
15. Toss gently until the spinach wilts.
16. To serve: Place a portion of the white bean and spinach mixture on each plate.
17. Slice each chicken breast thickly on an angle and arrange over the beans and spinach.