Another delicious Lesley Elizabeth recipe!


CHICKEN & RAPPINI Shallots, Scallions, & Leeks Oil

Serves 4


4 boneless, skinless chicken breast, 8 ounces each

1 teaspoon Salt

1 teaspoon Wicked Good Pepper

3 tablespoons Shallots, Scallions, & Leeks Oil

4 cloves fresh garlic, sliced

1 ½ pounds fresh Rappini

1–15 ounce can Cannellini beans, drained

½ cup white wine

1–15 ounce can prepared chicken gravy


  1. Season chicken with salt and Wicked Good Pepper (or fresh ground black Pepper).
  2. Place Shallots, Scallions, & Leek Oil and garlic in a large Dutch oven over medium high heat, until garlic is soft but not browned.  Add Rappini and cook 2-3 minutes until wilted. 
  3. Add Cannellini beans and wine, cook 3-5 minutes, until liquid is recued to about one third.  Add gravy and heat to a simmer.
  4. Add chicken breast, cover and simmer about 6 minutes.  Turn chicken over and simmer covered, 12 to 15 minutes until internal temperature reaches 170°F.
  5. Transfer chicken to a platter; cover, let rest 5-10 minutes, keeping warm.  Simmer Rappini sauce mixture until reduced to desired thickness.  Pour over chicken and serve.