Balsamic Chicken with White Beans & Spinach

Ready in just 30 minutes, this entree brings the flavor of Tuscany into your home!

This was a big hit in our house, Brian and I both had leftovers for lunch today. Can't beat that!

2 tablespoons olive oil

4 skinless, boneless chicken breast halves (about 1 pound)

3 cloves garlic, minced

1/3 cup balsamic vinegar

1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup

1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained

1 bag (about 7 ounces) fresh baby spinach

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  
• Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
• Stir the soup and beans in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook until the chicken is cooked through and the spinach is wilted.