Place a chicken breast on a cutting board. Using a sharp knife with its edge parallel to the cutting board, start at the thicker side and cut the chicken breast horizontally to form 2 thin pieces. Repeat with remaining chicken breasts.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Take a one-pan trip to the coast of Italy. Italian-seasoned chicken breasts are simmered in a cannellini bean-tomato sauce and served with toasted sourdough bread.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2-lb.) pkg. Hy-Vee fresh 100% natural boneless | ||
| 3 tsp. Good Graces gluten-free organic Italian dressing mix, divided | ||
| ¾ tsp. Hy-Vee salt, plus additional to taste | ||
| ¾ tsp. Hy-Vee black pepper, plus additional to taste | ||
| 2 tbsp. Gustare Vita olive oil, divided | ||
| 2 tbsp. Hy-Vee unsalted butter, divided | ||
| 3 medium cloves garlic, minced | ||
| 1 medium shallot, chopped | ||
| 2 (14.5-oz.) cans Hy-Vee fire roasted diced tomatoes with garlic | ||
| 1 (15-oz.) can Hy-Vee cannellini beans, drained and rinsed | ||
| 1 tbsp. fresh lemon juice | ||
| 1 c. lightly packed organic baby spinach & kale blend | ||
| Hy-Vee Bakery sourdough slices, toasted; for serving |
Things To Grab
- Cutting board
- Sharp knife
- Plastic wrap
- Meat mallet
- Paper towels
- Deep 12-in. nonstick skillet or sauté pan
- Tongs
- Platter
- Foil
- Metal spatula or wooden spoon
Directions
Place chicken pieces, one piece at a time between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to ¼-in. thickness. Remove and discard plastic wrap. Pat chicken pieces dry with paper towels. Season both sides with 1 tsp. Italian dressing mix, ¾ tsp. salt and ¾ tsp. pepper.
Place 1 Tbsp. olive oil and 1 Tbsp. butter in a deep 12-in. nonstick skillet or sauté pan. Heat over medium-high heat until butter is melted; tilt skillet for oil-butter mixture to coat bottom. Add chicken pieces. Cook for 6 to 8 minutes or until chicken reaches 165°F, turning halfway through. Transfer chicken to a platter; loosely cover to keep warm.
Reduce heat to medium; add remaining 1 Tbsp. olive oil, garlic and shallot to same skillet; cook for 30 seconds to 1 minute or until fragrant. Add undrained tomatoes, beans, remaining 2 tsp. Italian dressing mix and lemon juice. Heat and scrape any brown bits from the bottom of skillet.
Add remaining 1 Tbsp. butter to mixture in skillet; stir until melted. Return chicken to the skillet. Simmer, uncovered, over medium heat for 3 to 4 minutes or until heated through and bubbling. Reduce heat to medium-low. Add spinach & kale blend; cook for 1 to 2 minutes or just until slightly wilted.
Serve with sourdough toasts, if desired.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 120mg
- Sodium: 1020mg
- Total Carbohydrates: 22g
- Protein: 39g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 20%