Wednesday, May 19, 2010

Beans Florentine

Vegetarians, skip the chicken, just start with the shallots, and make sure your Parmesan cheese is rennet free.

1 chicken breast
Salt & peppers to taste
2 Tbsp. butter
1 Tbsp. oil
1 shallot, chopped
1 can white beans
2 large handfuls of spinach, chopped
3 or 4 artichokes heart quarters from a bottle, regular NOT marinated, chopped pretty fine
1 1/2 c. milk
2 oz. cream cheese, softened
1 oz. white cheddar
1 - 2 Tbsp. Parmesan cheese, grated

Pinch Paprika to Garnish

Heat oil and 1 Tbsp. butter in a skillet. Sprinkle chicken breast with salt and pepper. Cook in oil until browned, but not burned. Remove chicken from heat and set aside. When cool enough to handle shred the chicken.

Meanwhile add the remaining tablespoon of butter to pan. Add the shallots and cook until they are starting to get tender. Add the spinach and cook until wilted. Add the cream cheese and stir until melted and smooth. Slowly stir in the milk and keep stirring until blended. Add the artichoke hearts, beans, chicken and both cheeses. Stir until blended.

Garnish with a pinch paprika for color

Serve with pasta, rice, or mashed potatoes

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