2. Heat basting oil in braising pan on Med-High. Add shallots and garlic; cook, stirring, about 1 min, until soft not browned. Add escarole; cook 2-3 min until wilted. Add cannelline beans and wine; cook 3-5 min until liquid is reduced to about one-third. Add gravy; heat to simmer.
3. Add chicken; return to simmer. Cover; poach 6 min. Turn chicken over; poach, covered 12-15 min, until chicken is cooked.
4. Transfer chicken to clean serving platter; let rest 5-10 min, keeping warm. Simmer escarloe sauce mixture until reduced to desired thickness. Serve over chicken.