Chicken with Provencal White Bean and Vegetable Ragout

Categories: Casseroles- One Dish Meals- Stir Fry

Ingredients

• 4 (5 oz.) pieces thin-cut boneless, skinless chicken breast
• 1/2 tsp. salt
• 1/2 tsp. fresh ground black pepper
• 2 Tbsp. olive oil
• 1 small onion, chopped
• 1 large carrot, scrubbed well and finely diced
• 1 small zucchini, diced
• 4 oz. fresh green beans, trimmed and cut into 1-inch pieces
• 2 cloves garlic, minced
• 2 tsp. chopped fresh thyme
• 2 Tbsp. tomato paste
• 1 1/2 cusp no-salt-added chicken broth
• 1 (15 oz.) can no-salt added white beans, drained and rinsed
• 1/2 cup packed fresh basil leaves, sliced into ribbons
• 1 Tbsp. fresh lemon juice

Directions

1. Season chicken with half of the salt and half of the pepper.
2. Heat 1 Tbsp. of the oil in a large skillet over medium- high heat. Once the oil shimmers, and half of the chicken; cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with aluminum foil to keep warm. Cook the remaining 2 pieces of chicken in the same manner (no need to add oil).
3. Add the remaining tablespoons of oil to the skillet; reduce the heat to medium, then add the onion and carrot. Cook, stirring frequently to dislodge any browned bits from the chicken still in the pan, until the onion starts to soften, about 3 minutes.
4. Add the zucchini, green beans, garlic, thyme and the remaining salt and pepper. Cook, stirring for 1 minute, then 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.
5. To serve, spoon the bean-vegetable mixture onto serving plates and top each with a piece of chicken. Garnish with the remaining basil.

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