Chicken with White Beans, Escarole & Meyer Lemon

Chicken with White Beans, Escarole

& Meyer Lemon

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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Escarole, a.k.a. chicory, is a mildly bitter winter lettuce in the same family as radicchio, endive, and frisée. The pale, inner leaves are the least bitter because they receive the least amount of sunlight. Some farmers even shield the plants from light to maintain the lighter color throughout. The sauce we created for the chicken was inspired by the Tuscan white bean soup that made the combination of escarole and cannellini beans so popular.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Chicken with White Beans, Escarole & Meyer Lemon
Title
  • ½ head Escarole
  • 3 cloves Garlic
  • 2 sprigs Rosemary
  • 1 Carrot
  • 1 Shallot
  • 1 Meyer Lemon
  • 1 Can Cannellini Beans
  • 2 Chicken Breasts
  • 1 cup Chicken Broth
  • 1 Tbsp Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Remove the core from the escarole and roughly chop it. Swish the leaves in cold water to remove any dirt, then drain and dry them. Peel and chop the garlic. Pick the rosemary leaves from the stems and chop the leaves. Peel and chop the carrot into ¼-inch cubes. Peel and slice the shallot. Cut the Meyer lemon in half. Thinly slice one half and save the other half for the juice. Rinse and drain the Cannellini beans.
Start cooking the chicken:
2 Start cooking the chicken:
Heat a little olive oil in a large skillet on medium until hot, but not smoking. Pat the chicken breasts dry with paper towel. Season them all over with salt and pepper. Add them to the skillet, skin side down. Cook for 5 to 6 minutes, or until golden brown. Turn them over and cook about 5 minutes longer. You can pour off some of the fat from the pan if there appears to be too much.
Finish cooking the chicken:
3 Finish cooking the chicken:
Add the garlic, rosemary, carrot, and shallot to the skillet with the chicken. Cook 1 to 2 minutes or until the vegetables soften. Then, add the beans and the broth, scraping up any brown bits from the bottom of the skillet. Increase the heat to high and cook 5 minutes longer or until the broth reduces in volume and the chicken is cooked through. (When the broth starts to thicken, carefully cut into the chicken to check its doneness.)
Finish the beans and vegetables:
4 Finish the beans and vegetables:
When the chicken is done, remove it from the skillet and let it rest. Add the escarole and lemon slices to the skillet and cook 2 minutes or until wilted. Remove the skillet from the heat and stir in the butter until it’s melted. Squeeze in a little lemon juice and season with salt and pepper to taste.
Plate your dish:
5 Plate your dish:
Divide the beans and escarole between 2 dishes. Top each with a chicken breast. Enjoy!

Tips from Home Chefs

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Chicken with White Beans, Escarole

Prepare your ingredients:
1 Prepare your ingredients:
Remove the core from the escarole and roughly chop it. Swish the leaves in cold water to remove any dirt, then drain and dry them. Peel and chop the garlic. Pick the rosemary leaves from the stems and chop the leaves. Peel and chop the carrot into ¼-inch cubes. Peel and slice the shallot. Cut the Meyer lemon in half. Thinly slice one half and save the other half for the juice. Rinse and drain the Cannellini beans.
2 Start cooking the chicken:
Heat a little olive oil in a large skillet on medium until hot, but not smoking. Pat the chicken breasts dry with paper towel. Season them all over with salt and pepper. Add them to the skillet, skin side down. Cook for 5 to 6 minutes, or until golden brown. Turn them over and cook about 5 minutes longer. You can pour off some of the fat from the pan if there appears to be too much.
Start cooking the chicken:
Finish cooking the chicken:
3 Finish cooking the chicken:
Add the garlic, rosemary, carrot, and shallot to the skillet with the chicken. Cook 1 to 2 minutes or until the vegetables soften. Then, add the beans and the broth, scraping up any brown bits from the bottom of the skillet. Increase the heat to high and cook 5 minutes longer or until the broth reduces in volume and the chicken is cooked through. (When the broth starts to thicken, carefully cut into the chicken to check its doneness.)
4 Finish the beans and vegetables:
When the chicken is done, remove it from the skillet and let it rest. Add the escarole and lemon slices to the skillet and cook 2 minutes or until wilted. Remove the skillet from the heat and stir in the butter until it’s melted. Squeeze in a little lemon juice and season with salt and pepper to taste.
Finish the beans and vegetables:
Plate your dish:
5 Plate your dish:
Divide the beans and escarole between 2 dishes. Top each with a chicken breast. Enjoy!
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