TUSCAN CHICKEN WITH WHITE BEANS AND KALE
A Tuscan chicken recipe to make right now! Combine pantry ingredients to make this hearty Italian stew with white beans, tender braised boneless chicken thighs, kale and tomato sauce.
Provided by Karen Tedesco
Categories Chicken
Time 40m
Number Of Ingredients 11
Steps:
- Pat the chicken dry with a paper towel. Season evenly on both sides with salt and pepper.
- Put 2 tablespoons of the olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
- Flip the chicken over and add the onion and garlic to the pan, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
- Add the sauce, beans, rosemary and 1/2 teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
- Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
- Drizzle the bread with olive oil and cut into 1/2-inch cubes.
- Remove the chicken from the heat and stir in the kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkled with the cheese.
Nutrition Facts : Calories 647 kcal, Carbohydrate 87 g, Protein 49 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 146 mg, Sodium 1699 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
TUSCAN CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Provided by Nicky Corbishley
Categories Dinner
Time 40m
Number Of Ingredients 25
Steps:
- Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts.
- Whisk the egg lightly in a shallow bowl.
- In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
- Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat.
- Dip the chicken breasts in the egg, then dredge in the flour mixture.
- Place the chicken in the pan and fry on both sides until golden.
- Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking whilst you make the sauce.
- Add the oil to the pan and heat on a medium heat.
- Add the onion and cook for 3-4 minutes until they start to soften.
- Add the garlic, oregano, paprika, sun dried tomatoes, red pepper and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
- Next pour in the wine and allow to bubble for 2 minutes,
- Now add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
- Add the cream, parmesan and the spinach to the sauce and stir and cook for a couple of minutes until the spinach wilts.
- Remove the chicken from the oven. Check it's done (insert a knife into the fattest piece of one of the chicken breasts - it should no longer be pink) and place in the pan with the sauce and cook for another couple of minutes.
- Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.
Nutrition Facts : Calories 667 kcal, Carbohydrate 36 g, Protein 63 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 224 mg, Sodium 1129 mg, Fiber 7 g, Sugar 18 g, ServingSize 1 serving
BRAISED BALSAMIC CHICKEN
This chicken is good with either rice or pasta. Green beans make a nice side dish.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Season both sides of chicken breasts with garlic salt and pepper.
- Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
- Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 195.7 calories, Carbohydrate 7.6 g, Cholesterol 60.8 mg, Fat 7 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 1.3 g, Sodium 510.9 mg, Sugar 5.4 g
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