Tuscan Chicken with Roasted Tomatoes and White Beanssalt and pepper
4-6 shallots, 1” pieces
2 c. grape tomatoes
1 can white beans, drained
1 ¼ c. chicken broth, divided
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried parsley
2 tsp. cornstarch
Preheat oven to 400 F.
Season both sides of chicken with salt and pepper and place on sprayed cookie sheet.
Arrange shallots and tomatoes around chicken.
Toss with olive oil and season with salt and black pepper.
Roast for 30 minutes, until chicken is golden brown and cooked through and vegetables are tender.
In a large skillet, combine beans, roasted shallots and tomatoes, 1 c. of broth, thyme, oregano and parsley.
Set pan over medium-high heat and bring to a simmer.
Mix remaining broth with cornstarch and stir to combine.
Add broth/cornstarch mixture and chicken and simmer 1 minute to heat through.
- This dish is perfect plain, served with bread, or makes a great sauce to pair along with noodles or rice.