I saw a recipe for Italian White Beans someplace, and they sounded good. So, I bought a couple of cans of beans and then couldn’t remember where I had seen the recipe. They say that necessity is the Mother of Invention. I guess it’s true. Here’s my version of Italian White Beans, and I made an Italian inspired chicken breast to go along with them. They were quite tasty. Even our kidlet enjoyed them!
Ingredients:
For the Beans -
2 cans white beans, drained and rinsed well
½ white onion, chopped
1 clove garlic, minced
Olive Oil
¾ tsp dried rosemary
Pinch of red pepper flakes
¼ - ½ cup chicken broth
Salt & Pepper
For the Chicken & Sauce -
2 boneless skinless chicken breasts, cut in half butterfly style to make thinner
Garlic Salt
Dried Basil
Olive Oil
¼ cup White Wine
1 Tbls butter
Spoon of cornstarch
Chicken broth
Directions:
For the Beans –
Drizzle olive oil in pot. Heat and add the onions & garlic. Sauté until the onions are translucent. Add the rosemary, pepper flakes and some salt and pepper. Continue sautéing for a couple of minutes. Add a little chicken broth to deglaze the pan.
Add the beans and continue cooking. Add more of the chicken broth to keep the beans moist and continue cooking until the beans are soft; approximately 20 – 30 minutes.
For the Chicken and Sauce –
Drizzle some olive oil in a nonstick skillet. Season the cut chicken breasts on both sides with the garlic salt and basil. Because the breasts are cut thin, it won’t take long to cook. About 2 minutes per side.
Remove the chicken from the pan. Add a small amount of white wine to deglaze the pan. Add butter to the pan and melt. Meanwhile combine the cornstarch with enough chicken broth to make an easily pourable liquid. Add to the pan and cook until thick, like gravy. If you need more chicken broth to thin – or more cornstarch mixture to further thicken, do so.
Serve with the chicken breasts placed on top of the beans and drizzle all with the sauce.
