Tuscan Chicken with Balsamic Tomato Sauce

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• black pepper
  ½ tsp
• butter
  2 tbsp
• cannellini beans
  15 oz
• chicken cutlets
  12 oz
• chicken stock concentrate
  1 unit
• crème fraîche
  2 tbsp
• green beans
  8 oz
• olive oil
  1 tbsp
• salt
  1 tsp
• sugar
  1 tsp
• tomato
  1 unit
• tuscan heat spice
  1 unit
• water
  1 c

🍳 Cookware

• small bowl
• medium pot
• baking sheet
• medium pan

1. 

   1

   Preheat oven to 425 degrees and adjust rack to top position. Wash and dry all produce. Drain cannellini beans over a small bowl ; reserve liquid. Trim green beans if necessary. Dice tomato into ½-inch pieces.

   cannellini beans: 15 oz, green beans: 8 oz, tomato: 1 unit
2. 

   2

   Melt 1 tbsp butter in a medium pot over medium heat. Add cannellini beans and cook, stirring, until slightly softened, ⏱️ 2 minutes . Add ¼ cup reserved bean liquid. Simmer until warmed through, ⏱️ 1 minutes . Remove from heat. Stir in crème fraîche . Using a potato masher or fork, mash beans until mostly smooth. Season generously with salt and black pepper . Cover to keep warm.

   butter: 2 tbsp, crème fraîche: 2 tbsp, salt: 1 tsp, black pepper: ½ 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, ⏱️ 12 minutes .

   olive oil: 1 tbsp
4. 

   4

   Pat chicken cutlets dry with paper towels. Season with half the tuscan heat spice , salt, and pepper. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 3 minutes per side. Remove from pan and set aside.

   chicken cutlets: 12 oz, tuscan heat spice: 1 unit
5. 

   5

   Heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add tomato and remaining tuscan heat spice. Cook, stirring, until slightly softened, ⏱️ 1 minutes . Stir in balsamic vinegar , chicken stock concentrate , ¼ cup water , and ¼ tsp sugar . Simmer until reduced and slightly thickened, ⏱️ 2 minutes . Remove from heat. Stir in remaining butter; season with salt and pepper.

   balsamic vinegar: 2 tbsp, chicken stock concentrate: 1 unit, water: 1 c, sugar: 1 tsp
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.