Tuscan Chicken
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 4 6oz skinless, boneless chicken breasts
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 medium yellow onion chopped
- 1 cup carrot chopped
- 2 tbsp fresh thyme chopped
- 5 cloves garlic minced
- 1/2 cup white wine
- 8 oz kale stemmed and thinly sliced
- 1 cup Chicken stock
- 2 tsp Lemon zest
- 2 15oz cans cannellini beans rinsed
- 1 15oz can, diced tomatoes drained
- 1 Tbsp unsalted tomato paste
Instructions
- Heat oil in large skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes per side. (chicken will not be cooked through). Remove chicken from pan.
- Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining 1/4 teaspoon salt and remaining ingredients; bring to simmer.
- Add chicken; cover, reduce heat, and simmer 4 minutes or until done.
Notes
Sous vide method - cook chicken breasts in sous vide at 149° for 1 hour and 15 minutes. Use cooked chicken in first step reducing cooking time to long enough to brown chicken.