Italian Bean Stew

2 tablespoons EVOO or light olive oil

¼ - ½ lemon, sliced

4 chicken breasts or chicken from a rotisserie chicken

2 tablespoons butter

1 large, sweet onion, diced

1 clove garlic, grated

1 cup white wine

3 – 4 cups low-sodium chicken broth

1 jar diced pimentos

8 sage leaves, chopped

¼ teaspoon ground sage

1 teaspoon of dried thyme or 4 sprigs fresh thyme

Heavy dash of lemon pepper

Spring of Rosemary

1 teaspoon Penzeys Fox Point Seasoning

¼ teaspoon Penzeys Lemon Pepper & Shallot-Pepper Seasonings

Dash red pepper flakes

3 cans cannellini beans, drained and rinsed

½ bag fresh baby spinach, chopped

 

Parmesan cheese

EVOO

 

Heat EVOO in a large pan and brown the chicken breasts and lemon. Then remove chicken and lemon and set it aside. Add the butter to the pan, when butter has melted add the onions, and cook them until they are very tender.  Add garlic and cook for just 1 minute more.  Then add the chicken back to the pan, and the white wine to the pan and bring it to a boil until the wine has reduced. Then add the pimento, fresh sage, thyme sprig., and other seasonings. As soon as the stew comes to a boil, turn the heat to a simmer and cover, cooking for at least an hour.  An hour before serving add the chopped baby spinach and simmer. You may want to top it off with another squeeze of lemon juice or a little more fresh sage.

Serve with a drizzle of EVOO and a layer of fresh grated Parmesan cheese.