Monday, March 31, 2014

Tuscan Chicken and Beans

This recipe was inspired by one I found on the internet  last week.  I've made it twice now as we've really enjoyed the combination of flavours. Once the ingredients are assembled,  you can have this ready to eat in just over 1/2 an hour.
 I served it with a loaf of whole wheat french bread and a fresh green  salad.
  •                Olive oil 
  •             1 lb.chicken breast (I always remove the tenderloins when I buy chicken breasts and freeze them for stir frying or for skillets like this one)
  •             1 teaspoon salt
  •             1/2 teaspoon seasoned pepper or freshly ground pepper
  •             6 or 7 large mushrooms thickly sliced
  •             1-2  tablespoons butter   
  •             1 medium onion,cut into 1/2 inch dice
  •             1/2 a large red bell pepper, seeded and cut into 1/2 inch dice        
  •             2-3 large cloves garlic
  •             1 teaspoon oregano
  •             1/2 teaspoon thyme
  •             2/3 cup sundried tomatoes, chopped (I used the oil packed ones)
  •             1 19 oz. can Cannelini beans, (also called white kidney beans) drained and rinsed
  •             2 14 oz cans fire roasted diced tomatoes
  •             1 tablespoon sugar
  •             1 6 oz. can black olives, drained and sliced
  •             Salt and pepper if desired
  •             Chopped fresh parsley for garnish
  1.       Cut chicken breast into large cubes (or cut each chicken tenderloin into 2 or 3 pieces)
  2.       Heat 1 tablespoon oil in a large skillet.
  3.       Brown chicken pieces on each side just until lightly browned. Add more oil if needed. Season with salt and pepper.
  4.       Remove chicken to a bowl.
  5.       Add butter to pan and fry mushrooms  in two batches, being sure not to crowd them in the pan. (This keeps them firm and promotes browning) Turn to brown both sides.
  6.       Remove mushrooms to a small bowl and set aside.
  7.       Add a bit more oil and the onions to skillet and saute them for 3 minutes.
  8.       Add peppers and garlic and cook a few minutes longer.
  9.       Add tomatoes, sun dried tomatoes, beans, spices and sugar.
  10.       Add browned chicken to the skillet and stir to coat the chicken.
  11.       Cover and simmer until chicken is cooked through and flavours are blended - about 10 minutes.
  12.       Add mushrooms, and olives and season to taste with salt and pepper.
  13.       Garnish with parsley and spoon into a large shallow serving bowl or pasta dish to serve.


  1. Guess what I am serving tonight for dinner! Two of my Granddaughters are coming over for dinner tonight. What a dish this will make. Thanks for posting. I am going to have to keep an eye out for the recipe book you talk about.
    Blessings Marg

  2. Looks really delicious Bev. Now I know what to do with that leftover Ratatouile. Thank you.