From the Kitchen of "Chef" Norm
TUSCAN STYLE

CHICKEN WITH

ITALIAN

SAUTEED BEANS
Source (if known): Publix Grocery Store, Apron's Recipes
My notes: I made this January 2011 and it was very good.  See my comments below in red.

 
Total Time - 20 Minutes - Makes 4 Servings
COOKING SEQUENCE
  • Prepare chicken and begin to cook - 5 minutes
  • Prepare beans and begin to cook - 5 minutes
  • Complete chicken and beans; serve - 10 minutes

    I didn't go exactly this way.  I made the beans first, and kept them on low.  The recipe says you can make them a day ahead so why not a little while before the chicken?  I also used chicken breasts sliced in half parallel to my cutting board, which took a little longer than cutlets. 
    Take your time if you can and don't rush!
Ingredients:
1 lb boneless chicken cutlets (I used chicken breasts cut in half because they were a little thick, parallel to the cutting board)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1 bag fresh baby spinach leaves (5–6 oz)
1 cup fresh pre-sliced mushrooms (rinsed) (I sliced button mushrooms)
1 (14.5-ounce) can Italian-style diced tomatoes (undrained)
4 ounces fresh mozzarella cheese (I used shredded, didn't realize they recommended sliced until I was following the directions later)
 
Directions:
  1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt and pepper (wash hands).
  2. Place oil in pan; swirl to coat. Arrange chicken in pan (wash hands); cook 3–4 minutes on one side or until lightly browned.
  3. Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4–5 minutes or until internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Meanwhile, slice mozzarella thinly.
  4. Remove pan from heat. Top chicken with cheese slices; cover and let stand 2–3 minutes or until cheese melts. Serve.

 

SIDE DISH TO SERVE:   ITALIAN SAUTEED BEANS

This recipe can also be chilled and served as a cold bean salad with other entrees.

Ingredients:
1/2 cup roasted red peppers (I used peppers from a jar, but fresh would be better)
5 fresh garlic cloves (I reduced this to 2 cloves so I didn't make my wife want pepcid AC after dinner!)
2 tablespoons extra-virgin olive oil
2 (19-ounce) cans cannellini beans (drained and rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 fresh basil leaves (rinsed)

Steps
  1. Preheat large sauté pan on medium 2–3 minutes. Cut peppers into 1/4-inch slices.
  2. Place oil in pan; swirl to coat. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Stir in peppers and remaining ingredients (except basil); cook 8–10 minutes, stirring occasionally, or until beans are thoroughly heated.
  3. Stack basil leaves and roll tightly; slice thinly into fine ribbons. Stir in basil; reduce heat to low and cook 1–2 more minutes or until fragrant. Serve. (Makes 6 servings.)

 

LEFTOVER CHICKEN SHOWN BELOW, WITHOUT LEFTOVER BEANS