Creamy Rosemary Beans with Chicken Cutlets
chicken cutlets / mains / sides / nonnie
One of my most requested recipes - my Creamy Rosemary White Beans served with a side of chicken cutlets!
While my family and I were in Tuscany, we went to an incredible wine tasting where we got to sample so many different varieties of wine and they were all paired with little Italian aperitivo bites. There was a entire table of meats, cheeses, breads, bruschetta, focaccia, and olives just to name a few. Then they brought out this bowl of creamy rosemary white beans, and honestly I thought I would pass just so I can continue filling up on meats and cheeses. I’ve never been much of a bean girl, so I didn’t think anything of it.
My husband, who also doesn’t have a huge love for beans, tried them. He nudged me and handed me the bowl and told me I was going to have to immediately try this dish. I had a bite, and I was in heaven. These white beans were so salty but sweet with hints of rosemary. I spread them over a piece of toasted bread and let me tell you, it was the best bite I had my entire trip to Tuscany. I recreated them at home and the dish comes together in no time, making it one of my families all time favorite meals!
Here are the Ingredients for Creamy Rosemary Beans with Chicken Cutlets:
Chicken Cutlets - click for full recipe, tips and tricks
Vegetables - Yellow Onion Garlic
Herbs - Rosemary
Pantry - Cannellini Beans, Chicken or Vegetable Broth
Seasonings - Salt, Black Pepper
Dairy - Butter, Half & Half or Cream
Creamy Rosemary White Beans with Chicken Cutlets
These Tuscan white beans are cooked with rosemary, garlic and loads of parmesan for the creamiest coziest dish to pair with chicken cutlets!
Ingredients
- 4 cans of cannellini beans, drained and rinsed
- 4 tbsp butter
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 3 tbsp rosemary
- salt & pepper
- 1 cup chicken broth
- 1 cup half & half or cream
- 1 cup grated Parmesan
- Chicken Cutlets
Instructions
- Melt the butter in a braiser or large pan. Add the onions and caramelize for 10 minutes. Then add in the garlic and rosemary and cook another few minutes.
- Add in the drained and rinsed beans, salt and pepper. Cook for another few minutes before adding in the chicken broth and half & half. Simmer on low until the beans start to thicken.
- Once the beans have thickened up lower the heat completely and add in parmesan. Stir until incorporated. Season with salt and pepper to taste. If the beans sit before serving, they will thicken, so just add another splash of half and half or chicken broth.
- Serve with more pepper and parmesan on top and a chicken cutlet on the side!
Notes
This recipe can definitely be made ahead of time. If needed to reheat, add a splash of chicken broth of half & half and heat back up on the stove.
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