Chicken, White Bean and Greens Stew

In my attempt to cook more heart-healthy meals, (IYKYK), I found this recipe from The New York Times that sounded perfect to me. It uses cannellini beans and boneless, skinless chicken breasts, both of which are loaded with protein. The original recipe called for butter, but I used olive oil instead, and the flavor was outstanding. We didn't miss the butter at all. Make sure to season each component of the dish when you place it in the pot. Without the salt, pepper and rosemary, the dish could be on the bland side. While I used Swiss chard, (The QUEEN of greens and my favorite), feel free to use spinach, kale or escarole if you prefer. Serve with some good crusty Italian or French bread to dip into the stew.

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Chicken and White Bean Stew (adapted from The New York Times)

1/2 pound boneless, skinless chicken breasts or "tenders"

1/2 yellow onion, finely chopped

2 cloves garlic, minced

1 large bunch of Swiss chard, finely chopped (use kale, escarole or spinach if you prefer), chopped

3 tablespoons olive oil

1 14 oz. can chicken stock (or homemade)

1 15.5 oz. can cannellini beans

salt, pepper

a few tablespoons chopped fresh rosemary 

Place the olive oil in a pan and add the chicken pieces, seasoning them with salt and pepper. Saute them on both sides, until you get a nice golden color. Cook with the lid on for a few minutes until the chicken is cooked through. Remove to a plate.

Add the onion to the pan and saute until they are golden. Add another tablespoon of olive oil if the pot is too dry. Add the chopped Swiss chard and cook for a few minutes with the onion until it starts to wilt. Add the chicken stock and the beans and season with more salt, pepper and the rosemary.

Shred the chicken then add to the pot and cook for another five to ten minutes, until the Swiss chard is fully cooked. Mash some of the beans with a fork, then serve with some good crusty bread.