ALL OF THE BEANS.
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Greek Chicken and Beans
Grilled chicken breasts are served over seasoned Bush's® Beans and topped with a lemon-thyme sauce.
- Prep Time
10 Mins
- Cook Time
20 Mins
- Serves
4
Ingredients
- 2 Tbsp olive oil
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 small celery stalk, chopped
- 1 clove garlic, chopped
- 1 can (16 oz) Bush's® Navy Beans, rinsed and drained
- 1 can (16 oz) Bush's® Blackeye Peas, rinsed and drained
- ½ cup canned tomatoes, chopped
- 1 tsp fresh thyme
- 2 tsp white wine*
- 4 grilled chicken breasts
- Salt and pepper to taste
- For the Sauce
- ½ cup white wine or chicken broth
- 1 very small onion, chopped
- 2 bay leaves
- 4 tsp fresh thyme
- ½ cup chicken stock
- 4 tsp lemon juice
- 2 tsp lemon zest
- 4 Tbsp butter
Cooking Instructions
- 1HEAT
Heat oil in medium saute pan.
- 2COOK
Add onions, celery and carrots. Cook over medium heat until tender adding garlic during the last two minutes. Add beans, tomatoes, thyme and wine.
- 3SEASON
Salt and pepper to taste.
- 4COOK
In saucepan, heat wine, bay leaf, onion and thyme and reduce to one tablespoon. Add chicken stock and simmer for 2 minutes. Stir in lemon juice, zest and butter until butter is completely incorporated.
- 5SEASON
Remove bay leaf and season with salt and pepper.
- 6SERVE
Place chicken breasts on bean mixture and top with sauce.