February 14, 2006

Chicken Toscana with White Beans

If you're looking for a dinner-party-worthy recipe chock full of fresh healthy ingredients, give this dish a try. I found the recipe on the Whole Foods Market web site, and that's where I purchased all of the ingredients. (Note: It tastes better than it looks in the picture! Someday soon, when reallynatural.com is raking in the big bucks, we'll hire our own food stylist.)

The mix of the many different fresh herbs results in a strong, wonderful aroma and distinctive taste. I might have cut back just a touch on the rosemary (although the recipe gives the measurements for the herbs in terms of "sprigs" and it's entirely possible that I misunderstood what constitutes a "sprig" of rosemary). The recipe mentions adding water to the blended herbs if needed but I didn't find this to be necessary. The directions said to cook the beans until "a light sauce forms around the chicken pieces." Um, that never quite happened as far as I could see, so don't get too hung up on this or you might overcook the chicken.

A couple of ingredient notes: I used Whole Foods Market's own brand of organic cannellini beans, and Jacob's Farm fresh herbs.