Chicken and Cannellini Bean Pecorino Purée
This Chicken and Cannellini Bean Pecorino Purée is a fun twist on a boring dinner, perfect for dinner parties or a romantic dinner for two. Featuring seared chicken, a cream cannellini bean, pecorino and olive puree with mushrooms and a delightful white wine garlic butter sauce.
Ingredients
For the Chicken:
- 1-1 ½ lbs chicken breasts thinly sliced
- 1 tablespoon olive oil
- 1 ½ teaspoon flaky sea salt
- For the Mushrooms:
- 1 tablespoon olive oil
- 8 oz cremini or shiitake mushrooms thinly sliced
- ½ teaspoon flaky sea salt
For the White Wine Garlic Butter Sauce:
- 4 garlic cloves minced
- 4 oz white wine
- 4 tablespoon butter
- 1 tablespoon fresh parsley chopped
For the Cannellini Bean Pecorino Purée:
- 1 15.5 oz can Cannellini Beans rinsed and drained (Great northern beans or any white beans will work as well)
- 1 tablespoon olive oil
- ⅛ c to ¼ c chicken broth
- ¼ c pecorino or parmesan cheese, shredded
- Salt to taste
Instructions
- Heat a large skillet or cast iron pan to medium high heat.
- If using large chicken breasts, slice them in half horizontally for thinner chicken breasts.
- Season both sides of the chicken breasts with flaky sea salt, about 1 ½ - 2 tsp.
- Add the olive oil to the pan and sear the chicken breasts for about 4-5 minutes per side until reaching 165°F internal temperature and set aside.
- While your chicken cooks, slice the mushrooms, mince the garlic and chop the fresh parsley.
- Set the cooked chicken breasts aside from the pan. Reduce the skillet to medium heat and add 1 tablespoon of olive oil, sliced mushrooms and ½ teaspoon of flaky sea salt.
- Sauté until tender, about 4-6 minutes and set aside.
- While the mushrooms are cooking, I prefer to heat my drained and rinsed cannellini beans in the microwave for 1- 1 ½ minutes to warm.
- To a food processor, add the cannellini beans, ¼ c of chicken broth, ¼ c of pecorino cheese and a pinch of salt.
- Pulse to combine until the purée is smooth and is to your desired consistency.
- Add additional broth to thin the sauce if needed and additional salt or cheese to taste and set aside.
- Reduce the heat in the pan to medium-low, removing any large burned bits from the pan if needed.
- Your pan should be warm, but not steaming, allow the pan to slightly cool if needed to prevent the butter from burning.
- To the pan add the butter and minced garlic, stirring 1-2 minutes until the butter is melted and the garlic is fragrant.
- Add the white wine and continue to cook for 2-3 minutes, stirring often until the wine is reduced.
- Remove from the heat and add the chopped parsley.
- To serve, spoon a layer of your cannellini bean purée on a plate, add your chicken and mushrooms on top. Drizzle with the garlic butter white wine sauce.
- To serve, top with additional chopped parsley and pecorino cheese.
Tried this recipe?Let us know how it was!