Rosemary White Wine Chicken and Beans (Edit recipe)

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If I’d made this dish in culinary school I would have gotten a talking to about how one color it is - all shades of cream and beige. But I’ve learned not to judge a dish by its visuals alone. This simple dish is a one skillet meal your entire family will enjoy.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

14

Serves: 3

Ingredients

3 pieces Chicken Breasts, Boneless Skinless
1 Tbsp Extra Virgin Olive Oil
.5 whole Onion, Small dice
2 pieces Celery, Small dice
.5 head Cauliflower, Small floret
3 cloves Garlic, Minced
1 cup White Wine, Pinot grigio or Sauvignon blanc are best
1 Tbsp Dijon Mustard
1 tsp Sea Salt
.5 tsp Black Pepper
1.5 Tbsp Rosemary, Fresh, Minced
15 oz Cannellini Beans (canned), Rinsed
.25 cup Coconut Milk, Full fat
.25 cup Parmesan Cheese, Shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet pan sear the chicken in oil for 5 minutes on each side over medium heat.
Add onion, celery, cauliflower, garlic, salt, and pepper. Stir and let cook for 5 minutes on medium heat.
Add wine and cook for 2 minutes.
Add mustard, rosemary, beans, and coconut milk. Stir and turn heat down to low. Cover and let cook for 15 minutes.
Check temperature of chicken, should be 165 degrees.
Top with cheese.

Notes

You can top with fresh chopped basil which is delicious in this dish. If you’d like to make this dish lower carb then use an entire head of cauliflower and no beans.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	316
Fat:	13 g
Carbohydrates:	40 g
Protein:	15 g
Cholesterol:	34 g
Sodium:	1042 mg
Fiber:	6 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.