chicken with spinach and
white beans
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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).
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