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2 1/2-3 lb. Boneless Chicken Breasts, cut into 1"
1 c. Red Onion, chopped
1 c. Carrots, chopped
1 c. Celery, rinsed and sliced
1 Garlic Clove, minced
2 tbsp. Extra Virgin Olive Oil
1/4 c. All-Purpose Flour
1/2 c. White Wine
1 c. Frozen Chopped Spinach, defrosted and drained
2 c. Low-Sodium Chicken Broth
1 tbsp. Dijon Mustard (I used Grey Poupon)
1-15oz. Can Cannellini Beans, rinsed
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