- Four 6-ounce boneless, skinless chicken breasts
- Salt and freshly-ground black pepper
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 1 medium red pepper, chopped
- 3 cloves garlic, chopped
- 1/4 teaspoon red chilli flakes
- 3/4 cup low-sodium chicken stock
- 1/4 cup dry white wine, such as Pinot Grigio
- 2 cups cherry tomatoes
- One 15-ounce can white beans, rinsed and drained
- 2 tablespoons chopped fresh parsley
- Cono Sur Pinot Noir
Heat a large high-sided frying pan over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Add the olive oil to the frying pan, and once hot, add the chicken breasts. Cook until nice and golden brown, about 6 minutes per side. Remove the chicken to a plate and reserve.
Reduce the heat to medium, add the onion and bell pepper and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and red chilli flakes and cook, stirring, until the garlic is soft and fragrant, about 2 minutes. Pour in the chicken broth and wine and stir with a wooden spoon to scrap up any browned bits that may have formed on the bottom of the pan. Add the tomatoes and beans and bring the mixture to a simmer.
Return the chicken to the pan and nestle into the tomatoes and beans. Increase the heat to medium-low and simmer until the chicken is fully cooked and the tomato and beans are nice and saucy, about 15 minutes more. Serve the chicken over the white beans and tomatoes and sprinkle with the parsley.