Clyde's Chicken Concoction; recipe and options

1. Ingredients
1. Ingredients
2. PAM
3. one third cup high temperature oil (peanut, olive, or Safflower)
4. 40 oz of boneless, skinless chicken breasts
5. 1 cup diced onion
6. 15 oz tin of Cannellini or white beans
7. 1 cup of fresh tomatoes, large dice
8. Roux: 3 Tsp flour plus one cup cold water
9. Roux (continued): 1 (to 1.5) cup of chicken stock
2. Tools
   1. Cooking 1:
   1. 12 inch steel frying pan
   2. Metal spatula for stirring
   3. 12 inch steel splatter screen
   4. Ladle for serving
   5. can opener

3. Preparation
   1. Phase 1: meat and beans
   1. Dice the onion.
   2. Warm up the large skillet; apply PAM; add oil.
   3. Tip in the onions.
   4. Cook at least until the onions are translucent.
   5. Cook the chicken breasts for 20 minutes. Turn twice, then cut into strips.
   6. When the chicken is done, cut into small bite-sized chunks. Remove from skillet.
   7. Prepare the roux: dissolve the flour in the cold water. Add to skillet. Add the chicken broth.
   8. Bring the roux to a boil. Let is full-on boil for a couple of minutes.
   9. Add the chicken back to the skillet. Mix well.
   10. Add the drained Cannellini beans. Add the drained tomato chunks. Mix well.
   11. Fill a bowl with fresh spinach leaves.
   2. Serving.
   1. Ladle 2 or 3 scoops onto the rice. Sprinkle spinach generously on top.
   2. Serve at the table.
   3. Optional: have a second bowl of shredded mozzarella cheese as a second garnish.