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One Skillet Tuscan Chicken with White Beans, Carrots and Kale

cookinglight.com
serves 4

Ingredients
  • 2 tablespoons olive oil
  • 4 (6-oz.) skinless, boneless chicken breast halves
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup chopped yellow onion
  • 1 cup chopped carrot
  • 2 tablespoons chopped fresh thyme
  • 5 garlic cloves, minced
  • 1/2 cup dry white wine
  • 8 ounces kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup unsalted chicken stock (such as Swanson)
  • 2 teaspoons grated lemon rind
  • 2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
  • 1 (15-oz.) can unsalted diced tomatoes, drained
  • 1 tablespoon unsalted tomato paste​
Picture
Preparation
​
Step 1 Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through). Remove chicken from pan.
Step 2 Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining 1/4 teaspoon salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.

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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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