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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken with Roasted Shallots and Beans Recipe

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This recipe for Chicken with Roasted Shallots and Beans is from Paula's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless skinless chicken breast
4 to 6 shallots, cut into 1 inch pieces
2 cups cherry tomatoes, halved
Olive oil
Salt and pepper
1 ( 15 oz.) can white beans
1 ¼ chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
Directions:
Directions:
Preheat oven to 400º. Coat bottom of a cast iron skillet with olive oil. Place chicken breast in pan and season both sides with salt and pepper. Add tomatoes and shallots. Toss with a little more olive oil if needed. Roast for 30 minutes, or until chicken is cooked and vegetables are tender. Move cast iron skillet to the stove. Remove chicken breast from the pan. Cover and keep warm. Add undrained beans to the roasted tomato and shallots. Stir in chicken broth, thyme and oregano. Bring to a simmer and add chicken back into pan. Enjoy!

 

 

 

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