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
- Season chicken with salt and Wicked Good Pepper (or fresh ground black Pepper).
- 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.
- Add Cannellini beans and wine, cook 3-5 minutes, until liquid is recued to about one third. Add gravy and heat to a simmer.
- 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.
- 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.