Chicken Florentine with White Beans and Spinach

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Serves: 4


2 Tbsp Flying Olive Garlic, Gremolata, Thyme, Lemon, Tuscan Herb, or a Combination of Extra Virgin Olive Oil

4 skinless, boneless chicken breasts (about 1 ½ lbs total)

¾ tsp sea or kosher salt, divided (use less if beans and broth are salted)

½ tsp black pepper

1 cup chopped yellow onion

1 cup chopped carrot

2 Tbsp chopped fresh thyme

5 garlic cloves, minced

½ cup dry white wine

8 oz spinach, roughly chopped

1 cup unsalted chicken broth

2 tsp lemon zest (zest first, then quarter)

2 (15 oz) cans unsalted cannellini beans, rinsed and drained

1 (15 oz) can diced tomatoes, drained

1 Tbsp unsalted tomato paste

1 lemon, quartered (from above)


Heat the Flying Olive Extra Virgin Olive Oil of Choice in a large skillet over medium-high. Sprinkle chicken with ½ tsp salt and pepper. Add chicken to the pan and cook 4 minutes on each side, turning down the heat to medium if pan gets to hot. The chicken will NOT be cooked all the way through. Remove the chicken from the pan and set aside on a plate.

Add the onion, carrot, and thyme to the pan and sauté 4 minutes. Add the garlic and cook an additional minute.

Add the wine and cook an additional 2 minutes. Add the spinach and cook 3 more minutes or until wilted. Stir in the remaining ¼ tsp salt, the chicken stock, and the remaining ingredients. Bring to a simmer. Add the chicken and juices from the dish, cover, and reduce the heat. Simmer 4-6 minutes or until done.Serve with lemon wedges and a nice squeeze of lemon, if desired.

Inspired by a recipe in Cooking Light, January-February 2017.

Submitted by Barb L.