chicken with spinach and white beans

All you need is one skillet - let the chicken and beans do the diligent work. You'll be devouring this high-fiber supper in a matter of seconds by any means.

Ingredients

Nutrition

1/4 container plain flour

2 teaspoons smoked paprika

8 little chicken thigh cutlets (skin on)

2 tablespoons additional virgin olive oil

1 little chestnut onion, finely cleaved

2 garlic cloves, pulverized

1/2 mugs Campbell's Real Stock Chicken

8 sprigs new thyme, in addition to additional sprigs to serve

2 dried sound clears out

1 tablespoon lemon juice

1 pack English spinach, trimmed

400g can cannellini beans, depleted, washed

1 extensive zucchini, cut,

300g broccoli, cut into florets, steamed, to serve

Select all fixings

Method

1. Step 1

Put flour and paprika in a vast snap-bolt pack. Include chicken. Seal sack. Shake to coat chicken all over in flour.

2. Step 2

Warm oil in a vast, substantial based skillet over medium-high warmth. Cook chicken, in clumps, for 3 minutes every side or until seared everywhere. Exchange to a plate.

3. Step 3

Add onion and garlic to dish. Cook, mixing, for 2 minutes. Include stock, thyme, straight leaves and lemon juice. Return chicken to dish. Convey to the bubble. Diminish warmth to medium-low. Stew for 15 minutes. Expel and dispose of sound clears out.

4. Step 4

Include spinach and beans. Season with salt and pepper. Cook for a further 2 minutes or until spinach is recently withered and chicken is cooked through. Sprinkle with additional thyme. Present with steamed zucchini and broccoli (see note).

Saturday 4 February 2017