Ellie Krieger’s Chicken with Provencal White Bean and Vegetable Ragout

Slightly modified from her original recipe from Whole in One.

1 lb boneless, skinless chicken breasts, pounded to 1/2″ thickness
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 Tablespoons olive oil, divided
1 small onion, chopped
1 large carrot, scrubbed well and finely diced
1 small zucchini, diced
4 ounces haricots verts, trimmed and cut into 1-inch pieces or 1/2 cup frozen french cut green beans
2 cloves garlic, minced
1/2 teaspoon Herbes de Provence
2 tablespoons tomato paste
1-1/2 cups low-sodium chicken broth
One 15-ounce can low-sodium white beans, such as cannellini or Great Northern, drained and rinsed
1/2 packed cup fresh basil leaves, sliced into ribbons, divided
1 tablespoon fresh lemon juice

Season the chicken with half of the salt and half of the pepper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once the oil shimmers, add half of the chicken; cook until browned on both sides and cooked through, 3-4 minutes per side. Transfer to a plate and cover with aluminum foil to keep warm. Cook the remaining chicken in the same manner (no need to add oil).

Add the remaining tablespoon of oil to the skillet; reduce the heat to medium, then add the onion and carrot. Cook, stirring frequently to dislodge any browned bits of chicken (fond), until the onion starts to soften, about 3 minutes.

Add the zucchini, haricots verts, garlic, Herbes de Provence and the remaining salt and pepper. Cook, stirring for 1 minute. Stir in the tomato paste until it’s evenly distributed, then add the broth and beans. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 5 minutes. Stir in 1/4 cup of the basil and the lemon juice.

To serve, slice the chicken into strips. Spoon the bean-vegetable mixture onto serving plates and top each with chicken strips. Garnish with the remaining basil.

4 servings

Per serving: 360 calories, 39 grams protein, 23 g carbohydrates, 12 g fat, 2 g saturated fat, 105 milligrams cholesterol, 440 mg sodium, 6 g dietary fiber, 5 g sugar

Published in: on February 5, 2021 at 12:49 pm  Leave a Comment  

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