4 servings, 10 min preparation, 30 min cooking time
During the cold winter days we really miss some warmth and sun, so I prepared a little reminder of sunny Tuscany to warm me up. This dish contains all at first glance simple ingredients, but the depth of the flavour will surprise you. I bet that once you try this meal, it will come back very often on your menu. Enjoy!
- 4 chicken breasts cut pieces of 2×2 cm (about 600 g)
- 1 chopped sweet onion
- 2-3 cloves garlic, chopped fine
- 100 ml white wine
- 3-4 tomatoes, chopped in small pieces
- 250 g canned cannellini beans
- 150 g sliced mushrooms (optional)
- 100 g black olives, cut in 3
- 1 tbsp red balsamic vinegar
- 1 ts honey
- 1 tbsp chopped parsley
- 1 ts thyme
- 1 tbsp olive oil
- 100 g (or 10 small balls) mozzarella, cut in 2×2 pieces
- 2 tbsp chopped fresh basil
- Salt and pepper
Heat the olive oil in a big cooking pan on medium heat. When it’s warm enough, add the chopped onion. Wait it start getting transparent and add the chopped garlic. Stir for 2-3 min. Add the chicken pieces. Stir until the chicken changes its colour. Pour the white wine and wait until the alcohol evaporates. It normally takes 3-5 min.
Wash the cannellini beans and remove the water. Add the cannellini beans and mushrooms to the chicken. After 5 min add the chopped tomatoes. Stir until the water start reducing.
Add the chopped black olives and thyme. Now is the time to put some sweetness to the dish, so add the balsamic vinegar and the honey. Let it cook for 10 more min. Keep an eye on the amount of liquid in the pan. If it becomes too dry, add a little bit of water. You don’t want it to get too watery, but it has to have some moisture.
At the end add the mozzarella pieces and the chopped parsley and basil (keep a bit apart for decoration). When the mozzarella melts, the dish is ready to take off the heat. Taste and season with salt and pepper. Decorate the places with the rest of the fresh basil and serve with fresh green salad. Enjoy!