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How To make One Skillet: Chicken and Spinach with White B

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

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