Name:

HF Tuscan Chicken w/Balsamic Tomato Sauce

Description

Plus Mashed Cannellini Beans & Roasted Green Beans

Prep time 5 minutes

Cook time 30 Minutes

Serves 2 or 4

Ingredients
10 oz Chicken Cutlets (20 oz for 4 servings)
1 Roma Tomato (2 for 4)
6 oz Green Beans (12 oz for 4)
Optional: 1 TBSP Tuscan Heat Spice (2 TBSP for 4)
1 tsp Chicken Stock Concentrate (2 tsp for 4)
13.4 oz Cannellini Beans (26.8 oz for 4)
2 TBSP Creme Fraiche (4 TBSP for 4)
5 tsp Balsamic Vinegar (10 tsp for 4)
Salt
Pepper
Cooking Oil (1 TBSP)
Sugar (1/4 tsp/ 1/2 tsp for 4)
Butter (2 TBSP/4 TBSP)

Instructions
1. Prep
Preheat over 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 1/2-inch pieces.
2. Mash Beans
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 1/4 cup reserved bean liquid (1/2 cup for 4). Simmer until warmed through (1-2 minutes).
Remove from heat. Stir in creme fraiche. Using a potato masher or fork, mash beans until mostly smooth. Season generously with salt and pepper. Cover to keep warm.
3. Roast Green Beans
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).
4. Cook Chicken
Pat chicken dry with paper towels. (Optional) 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 meadium-high heat. Add chicken and cook until browned and cooked through (3-5 minutes per side).
Remove from pan and set aside.
5. Make Sauce
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato and (optional) remaining tuscan heat spice. Cook, stirring, until slightly softened (1-2 minutes).
Stir in balsamic vinegar, stock concentrate, 1/4 cup water (1/3 cup for 4) and 1/4 tsp sugar (1/2 tsp for 4). Simmer until reduces and slightly thickened (2-4 minutes).
Remove from heat. Stir in 1 TBSP butter ( 2 TBSP for 4) season with salt and pepper.
6. Finish and Serve
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.

Length

35

Calories

640

Servings

2

Date Created

Created By

Jade Smidt

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