Wednesday, July 20, 2016

One Skillet Tuscan Chicken

It's Wine Down Wednesday and you know what that's Wednesday and time to wind down with a nice wine.  We love Cara Mia Pinot Noir.  It's affordable and has a wonderful bouquet.  Chill it down and it's a lovely compliment with a salad, appetizers or dinner.

To go along with our beautiful glass of wine, I had half a brick of cream cheese that needed some love along with a little bit of pesto sauce that didn't get used up from pasta night.  I wanted a nice spreadable cheese to go over my toasted baguette slices...there you have it...two ingredients and the most perfect combination!

Another perfect combination...Saturday mornings and a good laugh!  The other day for the first time, I tuned into Patricia Heaton Parties on Food Network.  If you have not seen an episode yet, you must tune in asap!  Patricia is hilarious!!!  Her quick wit and sense of humor had me over-the-top laughing. She said, "She runs on 2 speeds...completely overcommitted and vegetable".  Right at that moment, the light bulb went on!  That's me!!  That's totally me!!  I am either running on warp speed drive in every direction or I am a pajama clad unshowered vegetable on the couch for an entire weekend.

Well, if you are also in your warp drive mode during the middle of the week like me, this dish is easy, fast and so flavorful.  It's just what you need for a Wine Down Wednesday...Enjoy!

One Skillet Tuscan Chicken

1 lb. boneless, skinless chicken breasts, cubed
8 oz. mushrooms, sliced
1/2 yellow onion, diced
2-3 garlic cloves, minced
2 medium tomatoes, diced
1 (15 oz) can Cannelini Beans, drained and rinsed
1/2 cup sun-dried tomatoes
1/2 cup Kalamato olives, pitted and drained
1/4 cup capers, drained
2-3 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. balsamic vinegar
1 tsp. oregano
1 tsp. thyme
2 Tbsp. fresh basil, chopped for garnish
salt and pepper to taste

In a large skillet over medium heat, add the cubed chicken pieces and cook for about 8 minutes. on both sides, until cooked through.  Remove chicken and transfer to a plate.

Add 1 Tbsp. of olive oil to the skillet and saute the sliced mushrooms 5-7 minutes until the mushrooms are tender and the juices have evaporated.  Set aside.

Add another 1 Tbsp. olive oil to the skillet and the diced onion.  Saute the onions 3-4 minutes until translucent.  Add the minced garlic to the onions and saute together one more minute.  Add salt and pepper to taste while cooking.

Add 1 Tbsp. olive oil to the skillet and toss the diced tomatoes, sun-dried tomatoes, Cannelini beans, Kalamato olives and capers.  Season again with salt and pepper.  Sprinkle in the oregano, thyme and drizzle in the balsamic vinegar and honey.  Stir a few minutes.

Add the cooked chicken and mushrooms to the skillet.  Stir and cook 1-2 minutes or until chicken is heated through.

Serve hot over your favorite pasta with the fresh basil.

One Year Ago: Lemon-Blackberry Olive Oil Cake
Two Years Ago: Fry Sauce
Three Years Ago:  Colorado Pickling Cucumbers

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