I made a delicious meal for Paula and I tonight. It was recipe that I had flagged in the winter issue of Cooking Light. They called the it Tuscan Chicken with White Beans and Kale. I cut the recipe in half as best as I could. The ingredient list below is what I did to try to reduce the quantity so that the meal would be enough for just the two of us. This recipe was quite easy to make and you only use one pan, a large skillet so the cleanup is not a problem.
- 2 tablespoons of olive oil
- 2 boneless chicken breast halves
- 1/2 teaspoon of kosher salt, divided
- 1/4 teaspoon of black pepper
- 1/2 cup of chopped yellow onion
- 1/2 cup of chopped carrot
- 1 tablespoon of chopped fresh thyme
- 3 minced garlic cloves
- 1/4 cup of dry white wine
- 4 ounces of (lacinato) kale, stemmed and thinly sliced
- 1/2 cup unsalted chicken stock (such as Swanson)
- 2 teaspoons of grated lemon rind
- 1 (15-oz.) cans unsalted cannellini beans, rinsed and drained
- 1 (15-oz.) can unsalted diced tomatoes, drained
- 1/2 tablespoon of tomato paste
Heat oil in a large skillet over medium-high. Sprinkle the chicken with 1/4 teaspoon salt and the pepper. Add the chicken to the pan and cook for 4 minutes on each side. (Note: The chicken will not be cooked through at this point.) Remove the chicken from the pan.
Add the onion, carrot, thyme, and garlic to the pan Sauté for 5 minutes. Add the wine and cook for 2 minutes. Add the kale and cook for 3 more minutes or until wilted. Stir in 1/4 teaspoon of salt along with the stock, lemon rind, cannellini beans, tomatoes and tomato paste. Bring to a simmer. Add the chicken. Cover, reduce heat, and continue to simmer for 4 minutes or until the chicken is done.