You'll Need: 4 Chicken Breasts (boneless, skin removed), 2 Tbsp olive oil, 1/2 white onion (diced), 6 mushrooms (stems removed, thinly sliced), 1/2 cup mortadella (diced), one 15.5 oz can garbanzo beans (liquid removed), one 15.5 oz can white beans (liquid removed, aka cannellini beans), 2 cups chicken stock, 1 large Heirloom tomato (diced), 9 oz fresh spinach (steamed, excess water removed), 1 tsp fresh thyme (chopped) For Garnish: additional fresh thyme leaves, 1/4 cup feta cheese
How to Prepare: In a large saute pan, heat oil. Add onions and saute until softened. Add mushrooms and mortadella and saute until softened. Remove onion, mushroom and mortadella mixture (place in a separate, heat safe bowl). In a single layer, add chicken to saute pan (add a little oil if needed). Sear each side of chicken until it's browned on both sides. Add onion mixture back into pan. Add tomatoes, beans and stock and cover with a lid. Once liquid comes to a boil, reduce heat to low. Add spinach, tomatoes and thyme. Continue to cook over low heat for 35-45 minutes.
Plating options:
A) Place a chicken breast on serving plate. Spoon the chunky sauce on top. Serve.
B) Remove chicken breasts from saute pan. Using an immersion blender, blend up sauce (in an immersion blender safe bowl/container). Spoon sauce on serving plate, place chicken on top of sauce. Serve.
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