Tuscan Chicken with Balsamic Tomato Sauce
with Mashed Cannellini Beans & Roasted Green Beans
Move over potatoes: There’s a new mash in town! Cannellini beans are simmered and mashed with crème fraîche for richness and a hit of tang. They’re the perfect landing pad for seared chicken breasts seasoned with our spicy Tuscan Heat blend. Simply roasted green beans and a drizzle of balsamic tomato sauce complete the meal. We bet the real reason Diane Lane went to Tuscany in that movie was in search of this dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
1 unit
Roma Tomato
6 ounce
Green Beans
1 tablespoon
Tuscan Heat Spice
1 unit
Chicken Stock Concentrate
13.4 ounce
Cannellini Beans
2 tablespoon
Crème Fraîche
(Contains Milk)
5 teaspoon
Balsamic Vinegar
Not included in your delivery
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Preheat oven to 425 degrees and adjust rack to top position. Wash and dry produce. • Drain cannellini beans over a small bowl; reserve liquid. Trim green beans if necessary. Dice tomato into ½-inch pieces.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium heat. Add cannellini beans and cook, stirring, until slightly softened, 2-3 minutes. • Add ¼ cup reserved bean liquid (½ cup for 4). Simmer until warmed through, 1-2 minutes. • Remove from heat. Stir in crème fraîche. Using a potato masher or fork, mash beans until mostly smooth. Season generously with salt and pepper. Cover to keep warm.
• Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
• Pat chicken* dry with paper towels. Season with half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Remove from pan and set aside.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato and remaining Tuscan Heat Spice. Cook, stirring, until slightly softened, 1-2 minutes. • Stir in balsamic vinegar, stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and ¼ tsp sugar (½ tsp for 4). Simmer until reduced and slightly thickened, 2-4 minutes. • Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper.
• If mashed beans have cooled, reheat over medium heat along with a splash of water, stirring constantly, until warmed through. • Slice chicken crosswise. • Divide mashed beans and roasted green beans between plates. Top mashed beans with chicken. Spoon sauce over chicken and serve.
Explore Similar Recipes
