Chicken breast with mashed white beans
During a scenic excursion in the picturesque landscapes of Tuscany, I was introduced to the wonderfully simple yet immensely satisfying dish of Chicken breast with mashed white beans. This culinary delight marries the delicate juiciness of chicken breast with the creamy texture and comforting taste of mashed white beans, all infused with aromatic herbs and olive oil. The inspiration drawn from this dish led me to replicate its flavors in my kitchen, resulting in a recipe that highlights the natural goodness of its ingredients. I am eager to share this dish with you, hoping it brings a touch of Italian rustic elegance to your table and offers a joyful, warming dining experience reminiscent of my unforgettable journey through Italy's culinary traditions.
Ingredients
- chicken breast
- Bank of white beans rinsed
- clove garlic
- 1 tablespoon butter
- 1 tablespoon olive oil
- freshly ground pepper I mix
- thyme
- sage
- Cranberry Sauce
Instructions
- Pepper break mortar.
- Mix the butter with thyme and pepper.
- Fillet remove from the bones, leaving the skin untouched.
- lift the skin, lubricate it spicy fillet with butter, spread on top of the leaves of sage. Return the skin in place.
- Sprinkle with pepper breasts. MULTI Cooking in 10 minutes at a temperature of 190 degrees. You can also use an oven.
- Garlic fry in olive oil until it is golden.
- Add the garlic to the beans, pepper, thyme, sage and 1 / 2-3 / 4 cups of water (depending on the size of the pot with beans). Cook over medium heat until the liquid begins to thicken slightly.
- The hot beans with liquid and herbs break through a blender.
- If desired, add a little sauce of butter and beat again.
- Put the finished breast plate with a garnish of mashed potatoes. Pour and poultry, beans and hot cranberry sauce.
- Sauce is in harmony with both the chicken and bean puree with.