“Weeknight Chicken”

For when you just finished working,  sitting in traffic, and your stomach is growling– don’t let the lack of a real name fool you; this is exactly what you need after work.

Even I don’t have the energy to come up with intricate meals everyday, so these are the types of quick ideas I make when it’s getting late, or I’m short on time. There’s barely any prep, but combine the ingredients like this,  and you’ll get plenty of flavor.

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Let’s cook.

You’ll need:

2 Chicken Breasts,  cubed

2 Cup Portobello Mushrooms, halved

2 Cups Cannellini Beans

2 Cups Spinach

1 Bell Pepper, diced

1 Shallot, minced

1 Tbs Basil, sliced thinly

1 Tbs Lemon Thyme

2 Tbs Garlic, minced

1/4 Cup Parmesan Cheese

1 Tbs Butter

1 Tsp Capers

1 Tsp Olive Oil

1 Tsp Cider Vinegar

1 Tsp Coriander Powder

1 Tsp Paprika

1 Tsp Garlic Powder

1 Tsp Chili Flakes

Salt and Pepper to taste

1.  Place a pan on med-high. Add butter, and brown it. Season chicken, and sear on all sides, then allow it to cook fully. Remove from pan,  and set aside.

2. Return the pan to the heat,  add olive oil, salt, and saute mushrooms until they darken. Add garlic, thyme, peppers, shallots, and caremelize.

3. Low heat to medium,  and return chicken to the pan.  Add capers, Cannellini beans,  and spinach, and stir until the spinach wilts.

4. Finish with parmesan cheese and cider vinegar.

5. Plate and serve.

Done.

 

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