Mustard Herb Chicken with Spinach and White Beans

I recently joined a veggie co-op and get fresh, organic vegetables once a week. You will be seeing a lot of recipes now with dark, leafy greens because that is mostly what we get from the co-op. Tonight I used the fresh spinach and sauteed it with some garlic and beans. (You could use any type of greens with this recipe, for instance, mustard greens, kale, or broccoli rabe). I also used the fresh herbs I got from the co-op for my chicken.

Mustard Herb Chicken

1 tsp fresh thyme

1 tbsp fresh parsley, chopped

2 tbsp Dijon mustard

3 tbsp olive oil

4 boneless, skinless chicken breasts, pounded thin

kosher salt and freshly ground pepper

Put the herbs, mustard, olive oil, and chicken in a zip-lock bag. Mix to coat chicken. Marinate in the fridge for at least 4 hours (8 hours would be better).

In a saute or grill pan, heat 1 tbsp olive oil. Add chicken (discarding bag the marinade was in) to the skillet. Sprinkle each breast with salt and pepper. Cook 5 minutes or until chicken is browned. Turn chicken over and cook until done.

Sauteed Spinach with White Beans

1 tbsp olive oil

1 large garlic clove

1 large bunch fresh spinach, chopped

1/2 can white beans, rinsed and drained

kosher salt and freshly ground pepper

1/2 cup chicken broth

Heat olive oil in large skillet over medium heat. Add garlic and cook until pale golden, about 1 minute. Add greens by large handfuls, stir until just beginning to wilt. Before adding more handfuls, toss to coat with oil. Add broth, cover and simmer until greens are tender. Add beans and simmer uncovered until beans are heated through and liquid is almost absorbed. Season with salt and pepper. Serve hot.