Menu Enter a recipe name, ingredient, keyword...

Tuscan-Style Chicken With Italian Sautéed Beans


Google Ads
Rate this recipe 0/5 (0 Votes)


  • Chicken
  • 4 oz fresh mozzarella cheese, thinly sliced
  • 1 lb boneless chicken cutlets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup white wine
  • 1 cup fresh pre-sliced mushrooms
  • 1 bag fresh baby spinach leaves (5–6 oz)
  • 1 (14.5-oz) can Italian-style diced tomatoes (drained)
  • Italian Beans
  • 1/2 cup roasted red peppers
  • 3 fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 teaspoons minced garlic
  • 2 (15-19-oz) cans cannellini beans (drained; rinsed)
  • 1/4 cup white wine
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper


Adapted from


Step 1

Slice cheese.
Season both sides of chicken with salt and pepper.

Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes on one side or until golden.
Turn chicken, add remaining ingredients (except cheese) and cover; cook 4–5 minutes or until chicken is 165°F.
Remove pan from heat. Top chicken with cheese and cover; let stand 2–3 minutes to melt cheese. Serve.

Italian beans
Cut peppers into 1/4-inch slices.
Stack basil leaves and roll tightly; slice thinly into fine ribbons.
Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add garlic, peppers, and remaining ingredients (except basil); cook and stir 8–10 minutes or until beans are thoroughly heated.
Stir in basil and reduce heat to low; cook 1–2 more minutes or until fragrant. Serve.

You'll also love

Review this recipe

Velvet Chicken Breast with mustard sauce Make ahead chicken Marsala