Tuscan Chicken and Beans

By carvalhohm

Ingredients

• 2 teaspoons chopped fresh rosemary or dried rosemary
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 skinned, boned chicken breast halves
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 (16-ounce) can navy beans, rinsed and drained
• Fresh rosemary sprigs (optional)

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

Combine rosemary, garlic powder, salt, and pepper. Sprinkle half of rosemary mixture over chicken.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Add remaining rosemary mixture, broth, and beans. Bring to a boil. Cover; reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until chicken is done.

Spoon bean mixture into 4 shallow serving bowls. Top each with a chicken breast. Garnish with fresh rosemary sprigs, if desired.