TonyB’s Italian Chicken with Basil Lima Beans

recipe image

  • Serves
    6
Author Notes

I make this recipe about once every other month and I just fall in love with it again and again. I am a big basil person, if your not, you can transform my recipe from Italian to Greek by omitting the basil and doubling the oregano…believe me it works! Years ago I found this recipe in an old weight watchers cook book but it was very simple and did not have the additional spices and seasonings, or amounts of vegetables that I have grown to enjoy in the years that I have been cooking this recipe. I also have added a few cooking techniques that did not appear in the original recipe, Therefore, I have transformed this recipe over the years to my pallet and unique cooking style. Happy Cooking Ya’ll! —Tony Bridges

Ingredients

  • 1/4 + 1/8 cups

    All-Purpose Flour


  • 1.5 teaspoons

    Italian Seasoning,


  • 1/2 teaspoon

    Salt


  • 1/4 + 1/8 teaspoons

    White Pepper, ground


  • 2 tablespoons

    Olive Oil


  • 6 pieces

    Chicken Breast, Skinless, Boneless


  • 4 pieces

    Garlic cloves. minced


  • 1 piece

    Onion, large (Vidalia)


  • 20 ounces

    Lima Beans, thawed if frozen


  • 1.5 tablespoons

    Basil, dried


  • 1.5 cups

    Wine, Dry White


  • 14.5 ounces

    chicken stock, or as needed

Directions
  1. 1) Wash and pat dry chicken. Season with salt and pepper.
  2. 2) High Flame. Ceramic Dutch Oven
  3. 3) Prepare dredge mixture – reserve any remaining to add as thickener
  4. 4) Add olive oil and sauté` chicken breast both sides and place on plate to rest, reserving juices
  5. 5) Add oil / spray if necessary
  6. 6) Add Onion ( sprinkle w basil, Italian seasoning and white pepper) and cook on medium heat until translucent ( 2 min). Add garlic and cook for 1 minute. Add all basil and Italian Seasoning, Lima beans.
  7. 7) Add reserved dredge mixture and coat vegetables. Stir with wooden spoon.
  8. 8) When combined, add wine and stir with wooden spoon to loosen any fond on the bottom of pan. Add chicken stock as needed to gain a nice consistency that will thicken upon the simmer
  9. 9) Add chicken back to Dutch oven and cover leaving lid a jar and reduce flame to simmer.
  10. 10) Simmer for 15 – 20 minutes until chicken reaches 165 °.

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