Browned Butter Chicken Over Cannellini Beans with Spinach and Sun Dried Tomatoes

Browned Butter Chicken

Don’t let the looooong title of this post deceive you…this is speedy quick, get it on the table in no time, who’s your daddy deliciousness at it’s finest.

We are talking cans, jars and pre-washed spinach magic, here. I am promising minimal amounts of slicing and dicing…..simple ingredients; and not too many of them at that! On a plate, ready to go in less than twenty minutes! And it looks GAH-geous, right?  You in? Get out your can opener, then.

Browned Butter Chicken

Cannellinis are obviously the fairer cousin of the hardier Kidney Bean, and with their milder, more delicate feel, they add a creamy rich texture to a dish. The blank canvas of these babies holds up really well to the chewy sweetness of the sun-dried tomatoes flecks. I prefer my sun-dried tomatoes packed in oil, preferably olive. I chopped up about 6 of these guys, they are slightly tricky to sliver up being that they are sorta sticky. Use a sharp knife, and be careful……. 

sun dried tomatoes

and add them to the beans that you have drained and rinsed and have ready in a saucepan over a low to medium heat…you may want to add a little of that oil from the jar to loosen this up. Get this hot and once you do go ahead and add the roughly chopped spinach. You will use an entire container of spinach….don’t be afraid… what starts as a monstrous pile of chopped spinach wilts down into beautiful bits of green confetti. Popeye would approve.

spinach

Now for the chicken I used four boneless, skinless breasts. Spice em up however you like and don’t be shy, that’s a big part of the goodness here…….I used salt and pepper, some smoked paprika and a pinch of cayenne. You can use any spice combination that you like. You have some Jamaican jerk seasoning hanging around? Oh yum, use that. Montreal steak seasoning? Sure! Love it! Not much of a spice rack accumulated? No problem, just make sure you season well with kosher salt and fresh cracked black pepper and you will be good to go! Make sure to liberally hit both sides. Now get a frying pan over a medium/high heat and melt in approximately three pats of butter.

Browned Butter Chicken

When the butter has that frothy sizzling look to it, add your chicken breasts. Don’t crowd them, they need room to brown up. Let them go for four minutes (try to keep yourself from moving them around….I  know it’s hard but you can do it) and flip em over. Another four minutes on the other side should do it. Remove the chicken and set it on a plate and cover it with foil to rest for at least five to seven minutes. This is really important – always take the time to do that with any cooked protein.

Browned Butter Chicken

Now chicken can be a tiny bit tricky and you really don’t want to over cook it. But you don’t want underdone chicken either, amirite? So if you are feeling nervous, thinking maybe 4 minutes per side is not enough (which is possible, your breasts may very well be bigger than mine – wait – did I just go there?) go ahead and with a small sharp knife, slice into the thickest part of the biggest one you got cookin over there and take a quick peek. Super raw of course means you need more time (turn the heat down a bit at this point so you don’t over-brown) but if it’s just barely pink remember it will continue cooking off the heat, AND the juices will redistribute, leaving it perfectly moist, so go ahead and get it out of the pan, give it its rest time.

While that is happening add a couple more pats of butter to the hot pan. Go ahead and turn off the heat while you stir the browned bits in the pan up into that sizzling butter……..oh yum….

Browned Butter Chicken

Slice up that beautiful chicken and lay it over some of that creamy, beanie goodness, restaurant style. Give it a drizzle of your browned butter. 

I am ready for my close-up now.

Browned Butter Chicken

Less than 20 minutes! 5 main ingredients! Dinner tonight! Lunch tomorrow! (if you are lucky) 

Super-Fast food. 

Recipe below:

Browned Butter Chicken
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Ingredients
  1. 4 boneless skinless chicken breasts
  2. 2(two) 15 oz cans of cannellini beans, drained and rinsed
  3. 1(one) container of raw spinach (make sure it is washed!) roughly chopped
  4. 6-8 sun dried tomatoes, preferably olive oil packed, thinly sliced
  5. 5 pats of butter (or 1/2 stick), divided
  6. Your choice of spices*
  7. Kosher salt and fresh cracked pepper
Instructions
  1. In a medium sized sauce pan, over medium heat, combine the drained cannellini beans and sliced sun dried tomatoes.
  2. Once the beans/tomatoes are hot, stir in the spinach to wilt. You may have to do this in installments but it will all fit once it cooks down. Add some of the oil from the jar of tomatoes to loosen this up if you need to. Keep warm
  3. Liberally sprinkle spices of your choice over the chicken. Make sure that both sides are well seasoned.
  4. Place three pats of butter in a large skillet over medium high heat.
  5. Once the butter looks a little foamy/ frothy, add the chicken, making sure not to crowd. Cook for 4 minutes, then gently flip to the other side for 4 more minutes **
  6. Remove chicken from the pan, cover with foil to rest for at least 5 minutes, the longer the better
  7. In the hot pan, swirl in the remainder of your butter, scraping up the browned bits from the bottom. Turn off the heat.
  8. Spoon some bean mixture onto a plate. Slice the chicken (through the shorter side, on a slight angle) and lay it over the beans. Drizzle with some of the butter.
Notes
  1. * I used about a heaping teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, and a lot of salt and black pepper. You can use whatever you like but be sure to be liberal with it!
  2. **Depending on the size of the chicken you may need more time. Take a little peak with a sharp knife into the thickest part of a breast to check for doneness. If you need more than the allotted time, go ahead and keep cooking, just turn down the heat to medium low at this point to avoid over browning.
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