Ingredients
- 15 cannellini
- 10 black olives brine cured
- 4 garlic (cloves)
- 2 celery stalks
- 2 shallots
- 400 gr chicken breasts
- 280 gr tomatoes
- 190 gr spinach (fresh)
- 240 ml chicken broth
- 16 ml extra-virgin olive oil
- 10 ml oil in nonstick
- 8 gr cornstarch
- 5 ml oil
- 2 gr rosemary (dried)
about 3 minutes. Season with salt and pepper. 5. Garnish with chopped olives. Serve at once.
