Title: |
Tuscan Chicken with Italian Sauteed Beans |
Dish: |
Quick & Easy |
Dish Type: |
Poultry |
Cooking Method: |
Skillet |
Diet: |
Low-carb |
Difficulty: |
1 / 10 |
Servings: |
4-6 |
Prep Time: |
2 |
Cook Time: |
10 to 15 |
|
Ingredients
Directions
Tuscan-Style Chicken:
1 lb boneless chicken cutlets
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup white wine
1 bag fresh baby spinach leaves (5 to 6 ounces)
1 cup sliced mushrooms
1 14.5 ounce can Del Monte diced tomatoes with basil, garlic, oregano (undrained)
4 ounces fresh mozzarella cheese
1. Preheat large saute pan on medium-high 2-3 minutes. Season both sides of chicken with salt and pepper.
2. Place oil in pan; swirl to coat. Arrange chicken in pan; cook 3-4 minutes on one side or until lightly browned.
3. Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4-5 minutes or until internal temperature of chicken reaches 165 degrees F. Slice mozzarella thinly.
4. Remove pan from heat. Top chicken with cheese slices; cover and let stand 2-3 minutes or until cheese melts. Serve.
Italian Sautéed Beans:
1/2 cup B & G Roasted Red Peppers
5 fresh garlic cloves
2 tablespoons olive oil
2 19-ounce cans Cannellini Beans (drained and rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 fresh basil leaves
1. Cut peppers into 1/4 inch slices.
2. Place oil in pan; swirl to coat. Add garlic, peppers, and remaining ingredients (except basil); cook 4-5 minutes, stirring occasionally, or until beans are thoroughly heated. While beans cook, stack basil leaves and roll tightly; slice thinly into fine ribbons.
3. Stir in basil; cook 1-2 more minutes or until fragrant. Serve. (makes 6 servings).
Notes