Balsamic Chicken With White Beans And Wilted Spinach-Rachael Ray - cooking recipe

Ingredients

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

Preparation

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.