Thursday, October 27, 2011

Balsamic Chicken With Spinach and White Beans

Welcome back friends and family!  I am going to do my best to get this blog up and running again so that you will have some new dishes to try out for dinner. 

Since my last post I have been busy promoting my book, taking care of my health issues and moving to sunny California.  As you see you can purchase my cookbook, Venison and Vine, right here from my blog sight.  It is filled with great venison recipes and every recipe gives you suggested side dishes as well as the perfect wine accompaniment to complement the meal.  Don't let the venison scare you off!!  You can also convert these recipes yourself so that you can substitute beef, pork or chicken.  Use your culinary talents and imagination to create something wonderful using one of my recipes.

For tonight, how about a little taste of Tuscany?  This amazing skillet dish brings the flavors of Tuscany right into your own home.  Ready in just 35 minutes, it is simple and delicious.

Balsamic Chicken with Spinach and White Beans

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

  • 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.


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