Creamy Tomato and Parmesan Braised Chicken and Portobellos with Cannellini Beans and Rainbow Chard
Ingredients
- 1 each large chicken breast
- 2 tsp Meat Church Gourmet Garlic & Herb seasoning divided
- 1 Tbsp olive oil
- 1 each portobello mushroom sliced
- 1 1/2 cups homemade tomato sauce
- 15 oz can cannellini beans drained and rinsed
- 2-3 cups chicken stock preferably unsalted
- 1/4 cup red or white wine alternatively 2 Tbsp red wine vinegar
- 1/4 cup heavy cream
- 3 Tbsp Parmesan or a Parmesan rind
- 1 each bay leaf
- 2 cups rainbow chard sliced into 1” ribbons
Instructions
- Heat a large non-reactive pot with a lid or Dutch oven over medium-high heat.
- Season both sides of the chicken breast with (about 1/2 tsp) Meat Church Gourmet Garlic & Herb seasoning.
- Add the oil to the pot and sear the chicken for about 3 minutes per side.
- Add the mushrooms and sauté for 1-2 minutes.
- Add in the wine or vinegar, followed by the tomato sauce, cannellini beans, 2 cups chicken stock, cream, bay leaf, and Parmesan, and stir to combine.
- Add in the remaining Garlic & Herb seasoning, and a pinch of sugar if using canned or jarred tomato sauce and stir.
- Cover and let simmer over low heat for 25 minutes, or place in the oven or on the grill at 325F.
- Remove the chicken and carefully shred it, then return it to the pot. If the chicken does not easily pull apart, place it back in the broth and braise it for a bit longer.
- Cover and continue to cook for 15-20 minutes.
- Taste and adjust the seasoning, adding broth to thin the sauce as desired.
- Stir in the rainbow chard and cook uncovered for another 5 minutes or so, stirring frequently.
- Discard the bay leaf before serving.
Notes
For a spicy version, add in a pinch of crushed chili flakes or Calabrian chili paste.
Not into beans? Substitute them with tiny potatoes, or add in some cooked pasta before serving, or serve over steamed rice.
Enjoy!
Enjoy!