Balsamic Chicken With White Beans And Wilted Spinach Rachael Ray Recipes

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BALSAMIC CHICKEN WITH WHITE BEANS AND SPINACH



Balsamic Chicken with White Beans and Spinach image

This amazing skillet dish brings the flavors of Tuscany right into your own home. Ready in just 35 minutes, it's simple and delicious.

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves
3 cloves garlic, minced
1/3 cup balsamic vinegar
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained
1 bag (about 7 ounces) fresh baby 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.

BALSAMIC CHICKEN



Balsamic Chicken image

A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.

Provided by SHERRYLYNN2

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

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.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g

BEANS & SPINACH



Beans & Spinach image

"One of our favorite appetizers at a local restaurant is made with white beans and escarole. It's nearly impossible to find escarole where we live, so we subbed in baby spinach and were pleasantly surprised by the result. Enjoy!" Patrick and Helen Reddy - Wilmington, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

4 garlic cloves, sliced
2 tablespoons olive oil
2 large onions, chopped
1 pound fresh baby spinach
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup white wine or reduced-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender. , Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE



Chicken with Wild Mushroom and Balsamic Cream Sauce image

This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

Steps:

  • Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
  • Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
  • Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
  • To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

SAUTEED SPINACH AND WHITE BEANS



Sauteed Spinach and White Beans image

Serve this flavorful side dish with our Trout Grenobloise.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 tablespoons olive oil
1 small yellow onion, diced (about 1 cup)
1 tablespoon minced garlic (2 cloves)
2 fifteen-and-a-half-ounce cans white beans, drained and rinsed
6 cups (about 8 ounces) spinach, stems trimmed
4 teaspoons white-wine vinegar
2 teaspoons fresh thyme leaves, plus sprigs for garnish
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
  • Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

BALSAMIC CHICKEN WITH WHITE BEANS & SPINACH



Balsamic Chicken With White Beans & Spinach image

This amazing skillet dish brings the flavors of Tuscany right into your own home. Ready in just 35 minutes, it's simple and delicious.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 35m

Yield 4 chicken breasts with vegetables, 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 1/4 lbs boneless skinless chicken breast halves
2 garlic cloves, minced
1/3 cup balsamic vinegar
1 (10 3/4 ounce) can condensed golden mushroom soup
1 (15 ounce) can cannellini beans, rinsed and drained
1 (7 ounce) bag fresh Baby 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.

BALSAMIC CHICKEN WITH WHITE BEANS AND WILTED SPINACH-RACHAEL RAY



Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray image

Make and share this Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray recipe from Food.com.

Provided by ratherbeswimmin

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
4 boneless skinless chicken breasts
2 medium onions, thinly sliced
4 large garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
salt
black pepper
1 bay leaf
3/4 cup white wine
2 cups chicken stock
1 (14 ounce) can cannellini beans
1 (12 ounce) sack Baby Spinach, washed and patted dry
1/2 cup fresh flat leaf parsley, chopped
1 lemon, juice of

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.

ROSEMARY CHICKEN WITH SPINACH & BEANS



Rosemary Chicken with Spinach & Beans image

With two young boys constantly on-the-go, I'm always looking for ways to simplify meals. This recipe uses just one skillet, making it a cinch to prepare dinner for a hungry family in half an hour. -Sara Richardson, Littleton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (14-1/2 ounces) stewed tomatoes
4 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil, divided
1 package (6 ounces) fresh baby spinach
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained

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.

Nutrition Facts : Calories 348 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 729mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 41g protein. Diabetic Exchanges

BALSAMIC-PARMESAN SAUTéED SPINACH



Balsamic-Parmesan Sautéed Spinach image

Tender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.

Provided by Carolyn Casner

Categories     Healthy Spinach Side Dish Recipes

Time 15m

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 pound fresh spinach
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons grated Parmesan cheese
4 teaspoons good-quality balsamic vinegar or balsamic glaze

Steps:

  • Heat oil in a large pot over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add spinach, salt and pepper; toss to coat. Cook, stirring, until just wilted, 3 to 5 minutes. Remove from heat and stir in Parmesan. Drizzle with vinegar (or glaze) and serve immediately.

Nutrition Facts : Calories 83.7 calories, Carbohydrate 5 g, Cholesterol 1.7 mg, Fat 6.3 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 225.4 mg, Sugar 1 g

BALSAMIC CHICKEN WITH WHITE BEANS AND WILTED SPINACH



Balsamic Chicken with White Beans and Wilted Spinach image

Categories     Bean     Chicken     Side     Marinate     Dinner     Spinach

Yield 4 servings

Number Of Ingredients 16

2 tablespoons balsamic vinegar (eyeball it)
4 tablespoons EVOO (extra-virgin olive oil)
1 tablespoon grill seasoning such as McCormick's Montreal Steak Seasoning, a palmful
4 boneless, skinless chicken breasts
2 medium onions, thinly sliced
4 large garlic cloves, chopped
1 teaspoon dried thyme, 1/3 palmful
1/4 teaspoon red pepper flakes (eyeball it)
Salt and black pepper
1 bay leaf
3/4 cup white wine (eyeball it)
2 cups chicken stock
1 14-ounce can cannellini beans, drained
1 12-ounce sack baby spinach or 3/4 pound from bulk bins, washed and patted dry
1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped
Juice of 1 lemon

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.

BALSAMIC CHICKEN WITH WHITE BEANS AND SPINACH



Balsamic Chicken with White Beans and Spinach image

This amazing skillet dish brings the flavors of Tuscany right into your own home. Ready in just 35 minutes, it's simple and delicious.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
4 (4 ounce) skinless, boneless chicken breast halves
3 cloves garlic, minced
⅓ cup balsamic vinegar
1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
1 (7 ounce) bag fresh baby spinach

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's 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. Return the chicken to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook until the chicken is cooked through and the spinach is wilted.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 26.3 g, Cholesterol 61.6 mg, Fat 11.9 g, Fiber 5.8 g, Protein 28.9 g, SaturatedFat 2.2 g, Sodium 857.6 mg, Sugar 3.8 g

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