Little Italy

Tuscan-Style Chicken

I have a couple of recipes saved for Mouthwatering Mondays (nothing less than a miracle in domesticity I tell you!) but I thought I’d post something today from the poultry family that reminds me nothing of  Thanksgiving since this time next week everyone will be knee deep in big bird prep.

This is a Publix Apron’s Simple Meals recipe and hubby actually made it recently. This dish is flavorful and delicious and will infuse your house with the aroma of tomatoes and fresh basil. Plus it will give you an excuse to buy a bottle of red wine or three.

Tuscan-Style Chicken


1 lb. boneless chicken cutlets

1/2 tsp kosher salt

1/4 tsp pepper

2 tbsp extra-virgin olive oil

1/4 cup white wine

1 bag fresh baby spinach leaves (5-6 oz.)

1 cup fresh pre-sliced mushrooms (rinsed)

1 (14.5 oz.) can Italian-style diced tomatoes (drained)

4 oz. fresh mozzarella cheese

Preheat large saute pan on medium-high 2 to 3 minutes. Season both sides of chicken with salt and pepper (wash hands.)

Place oil in pan; swirl to coat. Arrange chicken in pan (wash hands); cook 3 to 4 minutes on one side or until lightly browned.

Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4 to 5 minutes or until internal temperature of chicken reaches 165 degrees. Use a meat thermometer to accurately ensure doneness. Meanwhile, slice fresh mozzarella thinly.

Remove pan from heat. Top chicken with cheese slices; cover and let stand 2 to 3 minutes or until cheese melts. Serve.

Italian-Sauteed Beans


1/2 cup roasted red peppers

2 tbsp. extra-virgin olive oil

5 fresh garlic cloves (we used minced in a jar for a shortcut)

2 (19-oz.) cans cannellini beans (drained and rinsed)

1/4 cup white wine

1/2 tsp. dried Italian seasoning

1/2 tsp kosher salt

1/2 tsp pepper

3 fresh basil leaves (rinsed)

Preheat large saute pan on medium 2 to 3 minutes. Cut peppers into 1/4-inch slices.

Place oil in pan; swirl to coat. Crush garlic, using garlic press, into pan. (Again, we used minced garlic in a jar to cut down on prep time). Stir in peppers and remaining ingredients (except basil); cook 8 to 10 minutes, stirring occasionally, or until beans are thoroughly heated.

Stack basil leaves and roll tightly; slice thinly into fine ribbons. Stir in basil; reduce heat ot low and cook 1 to 2 more minutes or until fragrant. Serve. (Makes 6 servings.)


For more tonguegasmic goodness, visit my fine Texas friend Rachel at A Southern Fairytale.


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