You Must Try This Tuscan Chicken in Delicious Creamy Sauce
I’m yet to find a chicken lover who didn’t go crazy for this recipe. It’s relatively simple to make using regular ingredients, and it’s also a complete meal. Made with spinach, sundried tomatoes, cannellini beans in a delicious creamy sauce, in 30 minutes, wow!
It’s not authentic to Tuscany, this is my version, but it does contain many of the delightful Tuscan ingredients we all love.
This recipe uses chicken breasts, you can however use chicken thighs if that’s your preference. If using breasts, you want them to be juicy and not dry. To achieve this, don’t over cook them in the pan, simply brown each side on high heat. When you touch them, they should still feel soft inside. Transfer to the oven and finish cooking at a low temperature. As soon as they become just firm to the touch, they are ready. If your sauce isn’t quite ready, take them out anyway. You will reheat them in the sauce. Some pieces will be thicker than others, so take that into consideration.
Enjoy my version of Tuscan chicken today, and please come back and let me know what you thought.
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Super Easy Tuscan White Bean Skillet - Vegan Dinner Is Served!
Want to try an easy vegan dinner? Try this Tuscan white bean skillet meal, which comes together quickly from pantry items. This recipe is hearty and packed with protein and fiber for a cozy and filling meal. #shorts #vlogmas
Ingredients:
1 Tbs oil
8 ounces of sliced mushrooms
2 14.5 oz cans of Cannelini beans
14.5 oz can of artichoke hearts, chopped
3/4 cup sun dried tomatoes, drained and chopped
2 14.5 oz cans of diced fire roasted tomatoes
1/2 tsp salt
1/2 tsp thyme
1 tsp oregano
1 tsp sugar
1/2 tsp black pepper
Parsley for garnish
Instructions:
Heat the oil over medium high heat until shimmering.
Add the mushrooms and cook them until they are soft.
Remove the mushrooms from the pot and set them aside.
Add the remaining ingredients and cook them over medium heat for two minutes.
Add the mushrooms back to the pot stir and re-heat for a couple minutes.
Garnish with parsley and serve with crusty bread. Enjoy!
Recipe adapted from:
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Anne Burrell's Tuscan Cannellini Beans | Secrets of a Restaurant Chef | Food Network
Anne cooks Tuscan white beans with celery, carrots, onions and some slab bacon!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
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Cannellini Beans
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 13 hr 15 min
Prep: 5 min
Inactive: 12 hr
Cook: 1 hr 10 min
Ingredients
1 pound dried cannellini beans
1 rib celery, broken in 1/2
1 large or two small carrots, peeled and broken in 1/2
1 large onions, skin removed, hairy end left on, cut in 1/2
3 cloves garlic, smashed
1 bundle thyme
2 bay leaves
1 piece slab bacon or prosciutto skin, or a couple slices of bacon
Kosher salt
Directions
Soak the beans overnight in a large bowl filled with water.
*Soooooooooooo...if you didn't think yesterday to soak your beans you can do the quick soak method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight.
Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important.
When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid.
Cook’s Note
Due to the soaking this is definitely a plan ahead recipe.
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Anne Burrell's Cannellini Beans | Secrets of a Restaurant Chef | Food Network
Healthy Tuscan Bean Soup
What could be warming and wholesome on a cold winter's day then a delicious tuscan bean soup? Today we show you how to make just that. Something to warm the spirit and fill the belly! Also, it's super healthy!
This recipe was published in Grazia UK on the 6th January 2015:
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This Creamy Roasted Garlic Tuscan White Bean Soup Was Made For Cold Weather
Today we're making the most delicious and easy Tuscan white bean soup. It's loaded with roasted garlic and rosemary flavor and is simmered until creamy. I hope you enjoy this easy soup recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
TUSCAN WHITE BEAN SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
¼ (54 grams) cup extra virgin olive oil
4 (112 grams) ounces pancetta - diced
1 large onion - diced
4 ribs celery - diced
3 medium carrots - diced
¼ teaspoon crushed red pepper flakes
1 pound (454 grams) dried cannellini beans soaked overnight, or 3 16-ounce cans
6 cups (1440 grams) low sodium chicken stock plus more for thinning
1 head garlic roasted
3 sprigs rosemary
1 small Parmigiano Reggiano rind (optional)
1 large bay leaf
salt and pepper to taste
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Tuscan Bean Topping - Kitchen Cat
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★ Kitchen Cat ★ Tuscan Bean Topping Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 md : Onion; Diced
19 oz : Cannellini Beans; Rinsed
1/4 ts : Black Pepper
3 : Ribs Celery; Diced
1/2 ts : Dried Rosemary
1/2 ts : Salt
1 md : Tomato; Diced, Optional
1 c : Chicken Broth
1 : Garlic; Minced
1 tb : Vegetable Oil
2 tb : Grated Parmesan; Fresh
4 lg : Idaho Baking Potatoes; Baked
2 md : Carrots; Diced