Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, July 25, 2010

Italian Chicken with White Beans

I saw a recipe for Italian White Beans someplace, and they sounded good. So, I bought a couple of cans of beans and then couldn’t remember where I had seen the recipe. They say that necessity is the Mother of Invention. I guess it’s true. Here’s my version of Italian White Beans, and I made an Italian inspired chicken breast to go along with them. They were quite tasty. Even our kidlet enjoyed them!


For the Beans -
2 cans white beans, drained and rinsed well
½ white onion, chopped
1 clove garlic, minced
Olive Oil
¾ tsp dried rosemary
Pinch of red pepper flakes
¼ - ½ cup chicken broth
Salt & Pepper

For the Chicken & Sauce -
2 boneless skinless chicken breasts, cut in half butterfly style to make thinner
Garlic Salt
Dried Basil
Olive Oil
¼ cup White Wine
1 Tbls butter
Spoon of cornstarch
Chicken broth


For the Beans –
Drizzle olive oil in pot. Heat and add the onions & garlic. Sauté until the onions are translucent. Add the rosemary, pepper flakes and some salt and pepper. Continue sautéing for a couple of minutes. Add a little chicken broth to deglaze the pan.

Add the beans and continue cooking. Add more of the chicken broth to keep the beans moist and continue cooking until the beans are soft; approximately 20 – 30 minutes.

For the Chicken and Sauce –

Drizzle some olive oil in a nonstick skillet. Season the cut chicken breasts on both sides with the garlic salt and basil. Because the breasts are cut thin, it won’t take long to cook. About 2 minutes per side.

Remove the chicken from the pan. Add a small amount of white wine to deglaze the pan. Add butter to the pan and melt. Meanwhile combine the cornstarch with enough chicken broth to make an easily pourable liquid. Add to the pan and cook until thick, like gravy. If you need more chicken broth to thin – or more cornstarch mixture to further thicken, do so.

Serve with the chicken breast placed on top of the beans and drizzle the sauce over all.


Columbo said...

Very good, enjoyed the favor. I recommend this tasty recipe.

Magic of Spice said...

Great flavor...love fresh beans done this way :)

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