Ingredients
The following ingredients have 4 Servings
- 3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 1 cup chopped red onions
- 1 cup peeled and diced carrots
- 1 cup washed and sliced celery
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin olive oil
- 1/4 cup all purpose flour
- 1/2 cup white wine
- 1 cup frozen chopped spinach (, defrosted and drained)
- 2 cups chicken broth
- 1 tablespoon dijon mustard
- 1- (15-ounce) can rinsed cannellini beans
Instruction
- In a large pot or Dutch oven, heat olive oil and add chicken. Saute until cooked through; then remove from pan and set aside.
- Next, add the onion, carrots, celery and garlic to the pot and saute until they have started to soften.
- Add the flour so that it forms a roux; then deglaze the pot with the white wine.
- Add the chicken broth, mustard, spinach and cooked chicken and mix well.
- Simmer for 30 minutes, stirring occasionally; then stir in the beans and let simmer for an additional 15 minutes. Serve over egg noodles or rice.
