Chicken Breast with Cannellini Beans

This is one of my "go to" recipes. This is one of those dishes that comes together really quickly for a great week night meal and it re-heats really well for lunch another day. And...the best part...it's a one-pot meal!!!

Ingredients

3 chicken breasts, sliced in half lengthwise
1 c. flour
1 Tbsp. sea salt
1 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 small, yellow onion, diced
1 Tbsp. minced garlic
2 cans cannellini beans, with liquid
2 Tbsp. tomato paste
1 Tbsp. Olive oil
1 can chicken broth
1/2 c. white wine
1 Tbsp. oregano 
4 c. baby spinach, cleaned

Directions

1. Slice your chicken breasts in half, length wise, and brine in salt water for 30 minutes.
2. Combine flour, salt, pepper, onion powder, and garlic powder in a shallow dish. 
3. Heat olive oil in a large pan (with a lid) over medium-high heat.
4. Dredge the chicken in the flour mixture and add to your heated pan. Reserve the remainder of the mixture to thicken your sauce if needed.
5. Brown the chicken and set aside.
6. In the same pan, add diced onion and minced garlic and sweat until translucent. 
7. Deglaze the pan with white wine.
8. Add cannellini, tomato paste, chicken broth, and oregano. If needed, add some of the flour mixture to thicken or more chicken broth to thin. Honestly, I usually add both, because we like lots of sauce.
9. Nestle the chicken into the bean mixture and simmer until cooked through.
10. Just before serving, add the spinach and cover the pan. The spinach will wilt with the lid on. Stir everything and serve with garlic toast or crostini.