Tuscan Style Chicken with Italian Sauteed Beans, by Beverly Hicks

Print Friendly, PDF & Email

Tuscan Style Chicken with Italian Sautéed Beans

By Beverly Hicks Burch

This time nine years ago, Tall & Handsome and I were meeting face to face for the first time after “courting” long distance via modern technology for almost a year. Smooth operator that he is, one of his “impress-woe-and-win-her-heart” methods was to lure me with his cooking. The man came with a suitcase packed full of southwestern cooking ingredients which included of course Hatch green chilies.

At the time I thought that was ironic because some of my friends I worked with were so concerned I was meeting this man for the first time. They thought I might be meeting an axe murder. I assured them if he was he was the most patient one in history because he had waited almost a year to hack me to death. Instead, his devious plot was to cook for me senseless. Oh snap, just what us gals hate…NOT! Of course, I had some moves of my own…the man had never had a homemade pecan pie! Can you imagine?! I could have made that and only that and he would have walked on hot coals for me ;-).

Currently T & H is in a stage of falling back in love…with our kitchen. He has been cooped up of late in a tiny galley kitchen that didn’t lend itself to fostering creativity in the kitchen. As a matter of fact it kind of stifled it. As a result, we have our tandem groove back, and boy has our kitchen smelled fantastic!

Last night we tried a new dish. Of course I just had to Bevize it (T & H said big surprise there!). The recipe is based on one of Publix’s Apron’s Simple Meals. It’s fast and easy. We had a young guest for dinner last night and his review was, “Man, this chicken is awesome!”

To be honest I’m loving my kitchen, too. I can sit on a stool at my big island and sous (chop, etc.) for T & H and we swap out chores. That’s the only way this puny soul could get such a fantastic meal finished. What a guy!!

Tuscan Style Chicken

1 pound boneless chicken breast or cutlets

1 5 – 6 0z bag baby spinach leaves

1 cup sliced fresh mushrooms

2 fresh basil leaves

1 14.5 oz. can Italian style diced tomatoes, drained

¼ cup dry white wine

2 tablespoons extra virgin olive oil

½ teaspoon kosher salt

¼ teaspoon pepper

4 oz. thinly sliced fresh mozzarella cheese

1. If using boneless chicken breast, place between wax paper and pound with a kitchen mallet until chicken is about ¼ inch thick. (This step is unnecessary if using cutlets.)

2. Season both sides of the chicken with salt and pepper.

3. Preheat a sauté pan on medium-high heat for about 2 or 3 minutes.

4. Add 2 tablespoons extra virgin olive oil, then add the chicken and cook on one side for about 3 or 4 minutes. Chicken should be golden brown.

5. Turn chicken. Then add all the remaining ingredients except the cheese. Cover and cook for 4 to 5 minutes. Chicken should be about 165° when done.

6. Remove the pan from the heat. Place the slice cheese on top of the chicken and replace the cover. Let stand another 2 to 3 minutes to allow the cheese to melt.

Serves 4

Enjoy!!

Tuscan Style Chicken

Italian Sautéed Beans

1 cup roasted red bell pepper strips, slightly chopped

3 fresh basil leaves

2 tablespoons extra virgin olive oil

3 cloves minced garlic

2 (15 – 19 oz.) cans cannellini beans (drained; rinsed)

¼ cup dry white wine

½ teaspoon Italian seasoning

½ teaspoon kosher salt

½ teaspoon pepper

1. Roll basil leaves tightly and cut into strips.

2. Preheat a sauté pan on medium high heat for 2 to 3 minutes.

3. Add 2 tablespoons extra virgin olive oil, then garlic, peppers, and all other ingredients except basil.

4. Reduce heat slightly and cook 8 to 10 minutes until beans or heated through.

5. Reduce heat to low, add basil and cook an additional 1 to 2 minutes.

Enjoy!!

Italian Sauteed Beans

Tuscan Style Chicken and Italian Beans Plated

© 2011 Beverly Hicks Burch All Rights Reserved.