Tuscan-Style Chicken With Italian Sautéed Beans

By know1der

Ingredients

• Chicken
• 4 oz fresh mozzarella cheese, thinly sliced
• 1 lb boneless chicken cutlets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 1/4 cup white wine
• 1 cup fresh pre-sliced mushrooms
• 1 bag fresh baby spinach leaves (5–6 oz)
• 1 (14.5-oz) can Italian-style diced tomatoes (drained)
• Italian Beans
• 1/2 cup roasted red peppers
• 3 fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 1/2 teaspoons minced garlic
• 2 (15-19-oz) cans cannellini beans (drained; rinsed)
• 1/4 cup white wine
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper

Preparation

Step 1

Chicken
Slice cheese.
Season both sides of chicken with salt and pepper.

Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes on one side or until golden.
Turn chicken, add remaining ingredients (except cheese) and cover; cook 4–5 minutes or until chicken is 165°F.
Remove pan from heat. Top chicken with cheese and cover; let stand 2–3 minutes to melt cheese. Serve.

Italian beans
Cut peppers into 1/4-inch slices.
Stack basil leaves and roll tightly; slice thinly into fine ribbons.
Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add garlic, peppers, and remaining ingredients (except basil); cook and stir 8–10 minutes or until beans are thoroughly heated.
Stir in basil and reduce heat to low; cook 1–2 more minutes or until fragrant. Serve.