1 15-oz. can cannellini beans, rinsed
1 tsp. olive oil
6 oz. boneless, skinless chicken thighs or breasts
1 small onion, chopped
3 cloves garlic, chopped
1 c. chicken broth
¼ tsp. dried rosemary
¼ tsp. dried thyme
¼ tsp. freshly ground pepper
¼ c. dry white wine
3 oz. low-fat turkey kielbasa, sliced into ½-in. pieces
¼ c. toasted breadcrumbs, optional
Place ¼ c. beans in a small bowl and mash roughly with a fork. Add remaining beans to bowl and set aside. Heat oil in a large non-stick skillet over medium heat. Add chicken in a single layer. Cook chicken, turning once, until brown on both sides, about 2-3 minutes per side. Do not overcook! Transfer to a plate and cover with foil to keep warm. Add onion and garlic to the pan. Cook on medium heat for about 1 minute. Add 1 tbsp. of the chicken broth. Cover and cook, stirring occasionally, until the onion is softened and lightly browned, about 4 minutes. Add rosemary, thyme and pepper. Cook and stir until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine is reduced by about half, about 30 seconds to 1 minute. Add the remaining chicken broth, kielbasa, beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, about 3 to 5 minutes. Serve topped with toasted breadcrumbs.
Serves 2.
Approximately 420 calories per serving.
Toasted Breadcrumbs
1 slice bread (or coarse bread crumbs)
1 tsp. extra-virgin olive oil
Place bread slice in food processor and pulse several times to produce coarse crumbs. Toss breadcrumbs with 1 tsp. olive oil. Toast breadcrumb mixture in large skillet over medium heat, stirring often, until they are golden and crisp, about 2 minutes. Remove from heat. Serve on top of Chicken Cassoulet.
