4 boneless, skinless chicken breasts (about 8 ounces each)

Salt and freshly ground black pepper

¼ cup all-purpose flour

¼ cup canola oil

For the Spinach:

⅓ cup balsamic vinegar

¼ cup red or golden raisins

1 cup chicken stock

3 garlic cloves, finely chopped

One 15-ounce can cannellini beans, rinsed and drained

10 ounces fresh spinach, microwave blanched and drained

½ cup walnut halves, toasted and roughly chopped

Place each chicken breast between 2 large sheets of plastic wrap. Use a meat mallet or heavy-bottomed pan to pound them to about a ½-inch thickness. Season generously with salt and pepper. Put the flour into a bowl and dredge each breast well to coat evenly. Heat the oil in a large skillet over high heat. Fry the breasts, in batches if necessary, until crispy, browned and cooked through, about 4 minutes per side. Set aside to rest.

Remove the cooled chicken from the pan and add the vinegar, raisins, stock, garlic and beans. Bring to a simmer and cook until thickened, about 7 minutes. Add the spinach and cook just a couple minutes longer. Remove from the heat and stir in the walnuts. Serve each chicken breast with a side of the spinach.