Take 2 - 4 chicken breast and rub them with olive oil. Sprinkle with salt and pepper. Slice a lemon and place it in the bottom of a Cast Iron Skillet and lay fresh sage leaves on top of the lemon. Lay your chicken breasts on top of the lemon sage. Bake for 45 minutes at 375.
Once done, remove chicken and lemon from pan and add 1/4 cup white cooking wine. Cook over medium high heat until almost cooked down, stirring the chicken drippings with it. Then add 1/2 cup chicken broth, 1 15oz can drained cannenelli beans (although I used navy beans) and 2 - 3 cups fresh spinach. Place lid over pan and cook about 2 minutes or until beans are hot and spinach wilted.Place on plates and put chicken on top, lemon on the side and sprinkle with fresh lemon juice. Eat and enjoy!!
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