Tuscan Chicken with Balsamic Tomato Sauce

🥘 Ingredients

• Tuscan Heat Spice
  2 tbsp
• balsamic vinegar
  3.333 tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• cannellini beans
  2 unit
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• creme fraiche
  4 tbsp
• green beans
  12 oz
• olive oil
• paper towels
• salt
  1 tsp
• sugar
  1/4 tsp
• tomato
  2 unit
• water
  4 tbsp

🍳 Cookware

• strainer
• small bowl
• medium pot
• potato masher
• baking sheet
• medium pan

1. 

   1

   Preheat oven to 425 degrees and adjust rack to top position. Wash and dry produce. Drain cannellini beans in a strainer over a small bowl ; reserve liquid. Trim green beans if necessary. Dice tomato into 1/2-inch pieces.

   cannellini beans: 2 unit, green beans: 12 oz, tomato: 2 unit
2. 

   2

   Melt butter (2 tbsp for 4 servings) in a medium pot over medium heat. Add cannellini beans and cook, stirring, until slightly softened, ⏱️ 3 minutes . Add 1/4 cup reserved bean liquid (1/2 cup for 4). Simmer until warmed through, ⏱️ 2 minutes . Remove from heat. Stir in creme fraiche . Using a potato masher or fork, mash beans until mostly smooth. Season generously with salt and black pepper . Cover to keep warm.

   butter: 1 tbsp, creme fraiche: 4 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, toss green beans on a baking sheet with a drizzle of olive oil , salt, and pepper. Roast on top rack until browned and tender, ⏱️ 15 minutes .

   olive oil
4. 

   4

   Pat chicken cutlets dry with paper towels . Season with half the Tuscan Heat Spice (you'll use the rest in the next step), salt, and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 5 minutes per side. Remove from pan and set aside.

   chicken cutlets: 20 oz, paper towels, Tuscan Heat Spice: 2 tbsp
5. 

   5

   Heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato and remaining Tuscan Heat Spice. Cook, stirring, until slightly softened, ⏱️ 2 minutes . Stir in balsamic vinegar , chicken stock concentrate , water (1/3 cup for 4 servings), and sugar (1/2 tsp for 4). Simmer until reduced and slightly thickened, ⏱️ 4 minutes . Remove from heat. Stir in butter (2 tbsp for 4); season with salt and pepper.

   balsamic vinegar: 3.333 tbsp, chicken stock concentrate: 2 unit, water: 4 tbsp, sugar: 1/4 tsp, butter: 1 tbsp
6. 

   6

   If mashed beans have cooled, reheat over medium heat along with a splash of water, stirring constantly, until warmed through. Slice chicken crosswise. Divide mashed beans and roasted green beans between plates. Top mashed beans with chicken. Spoon sauce over chicken and serve.