Balsamic Chicken with White Beans and Wilted Spinach

Sorry, I don't have a picture of this recipe. I found it many moons ago in the first Rachael Ray cookbook I ever bought. Well, Mom bought it and I took it from her. =) This is a great recipe for chicken. Forget the delicious side of veggies. If you have picky eaters in your family, like I do (*cough* dad *cough*) the chicken can be the only thing you make and make your own sides that will be approved. However, if you have people willing to try new combinations, try this!

Ingredients
2 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil (EVOO)
1 tablespoon grill seasoning (she recommends McCormick's Montreal Steak Seasoning, I do too)
4 boneless, skinless chicken breasts
2 medium onions, thinly sliced
4 large garlic cloves, chopped
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
Salt and black pepper
1 bay leaf
3/4 cup white wine
2 cups chicken stock
1 (14-oz) can cannellini beans, drained
1 (12-oz) sack baby spinach or 3/4 pound from bulk bins, washed and patted dry
1/2 cup fresh flat-leaf parsley, chopped
Juice of 1 lemon

Directions
1. In a shallow dish, combine the balsamic vinegar, about 2 tablespoons of EVOO, and the grill seasoning. Coat the chicken breasts in the mixture and set aside to marinate while you start the white beans and wilted spinach.
2. Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf. Cook, stirring frequently, until the onions are a little brown, 3 to 4 minutes. Add the white wine and chicken stock, bring up to a bubble, and cook for 5 minutes.
3. Heat another large skillet over medium-high heat. When it is hot, add the chicken breasts and cook for 5 to 6 minutes on each side. Remove the chicken to a plate, cover loosely with foil, and let rest a few minutes. (Cooking time may vary based on how thick the pieces of chicken are.)
4. Add the cannellini beans to the skillet with the onions and stir to combine. Cook for about 2 minutes or until the beans are heated through. Turn off the heat and discard the bay leaf. Stir in the spinach, parsley, and lemon juice. Toss and stir until the spinach wilts.
5. To serve, place a portion of the white beans and wilted spinach on each serving plate. Thickly slice each chicken breast on an angle and arrange over the beans and spinach. and onions =)