Categories: Poultry, Main dish
Yield: 4 servings

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 ts Fresh rosemary; or
- 1/2ts dried rosemary
1 tb Cornstarch
1 c Chicken broth, defatted
15 oz Cannellini, canned
12 oz Spinach - fresh
Black pepper, fresh ground
10 Black olives - brine cured

Preparation time = 25 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 sauté 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 sauté 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
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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