Chicken Fricassee With Spinach And Cannellini Beans - cooking recipe

Ingredients

1 1/2 cups cannellini beans, drained
3 -5 tablespoons olive oil
1 onion, chopped
2 tablespoons fresh minced garlic
1 teaspoon dried chili pepper flakes
1 teaspoon dried thyme (or to taste)
3/4 lb fresh button mushroom, sliced (can use more or less)
1/4 cup sherry wine
4 boneless chicken breasts, skinnless (cut into 1/2-inch slices, can use 5 breasts)
seasoning salt (or use white salt)
pepper
2 tablespoons flour
2 1/4 cups chicken broth
1 lb fresh spinach (cut into about 1/4-inch strips)
1/2 cup whipping cream (unwhipped)
1 tablespoon Dijon mustard (or to taste)
1 teaspoon paprika (optional)
grated parmesan cheese

Preparation

In a heavy large pot heat oil over medium.
Add in the mushroom slices and cook until all the liquid is evaporated (about 8 minutes).
Add in the onions, garlic, dryed pepper flakes and thyme; saute over medium heat for about 5 minutes.
Add in sherry; simmer for 2 minutes.
Transfer the mixture to a small bowl.
Season the chicken strips with seasoning salt and pepper.
Add in more oil if neded to the pot.
Add in the chicken, stirring until browned.
Add in 2 tablespoons flour stir to coat the chicken evenly.
Add in the chicken broth with the onion/mushroom mixture; bring to a boil, stirring with a wooden spoon; simmer for about 25 minutes (you can cook a little longer if desired).
After about 25 minutes, add in the spinach chopped spinach, whipping cream, mustard and paprika (if using); simmer for about 5 minutes (at this point you can add in about 1/4 cup Parmesan cheese if desired) then season with salt and pepper.
Sprinkle with more grated Parmesan cheese, or pass the cheese at the table.