Balsamic Chicken with White Beans & Spinach

Served with fresh spinach and sweet-tart balsamic vinegar, this modern
Italian chicken dish packs plenty of flavor in contemporary culinary style.

Balsamic Chicken with White Beans & Spinach
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 25 min.

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

1. 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.

2. 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.

3. 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.

/Ingredient Note:/ We develop our recipes using a 4-to 5-ounce skinless,
boneless chicken breast half per serving. However, there are a range of
sizes available in-store, from the butcher counter to the meat case and
the freezer section. Use whichever you prefer- just follow the recipe as
written above for the best result. If you're using larger chicken
breasts they may require a little longer cooking time.
Makes: 4 servings.

Kitchen Clip
                              Depending on how long it's aged, balsamic vinegar ranges in
quality and price. For this dish, an inexpensive variety from the
grocery store works just fine.
Received on Sat Mar 5 02:18:27 2011