CHICKEN & RAPINI Shallots, Scallions, & Leeks Oil
4 boneless, skinless chicken breast, 8 ounces each
1 teaspoon Salt
1 teaspoon Seasoned Pepper
3 tablespoons Shallots, Scallions, & Leeks Oil
4 cloves fresh garlic, sliced
1 ½ pounds fresh Rapini
1–15 ounce can Cannellini beans, drained
½ cup white wine
1–15 ounce can prepared chicken gravy
Season chicken with salt and Seasoned Pepper (or fresh ground black Pepper).
Place Shallots, Scallions, & Leek Oil and garlic in a large Dutch oven over medium high heat, until garlic is soft but not browned. Add Rappini and cook 2-3 minutes until wilted.
Add Cannellini beans and wine, cook 3-5 minutes, until liquid is reduced to about one third. Add gravy and heat to a simmer.
Add chicken breast, cover and simmer about 6 minutes. Turn chicken over and simmer covered, 12 to 15 minutes until internal temperature reaches 170°F.
Transfer chicken to a platter; cover, let rest 5-10 minutes, keeping warm. Simmer Rappini sauce mixture until reduced to desired thickness. Pour over chicken and serve.