Ingredients
- 15 cannellini
- 10 black olives brine cured
- 4 garlic (cloves)
- 2 celery stalks
- 2 shallots
- 1 1/2 lb chicken breasts
- 15 oz tomatoes
- 12 oz spinach (fresh)
- 1 c chicken broth
- 3 ts extra-virgin olive oil
- 2 ts oil in nonstick
- 1 tb cornstarch
- 1 ts oil
- 1 1/2 ts rosemary (dried)
about 3 minutes. Season with salt and pepper. 5. Garnish with chopped olives. Serve at once.
