1 lb boneless, skinless chicken breasts, cubed
8 oz mushrooms, sliced
½ yellow onion, diced
2-3 cloves garlic, minced
2 medium tomatoes, diced
1 (15 oz) can Cannelini Beans, drained and rinsed
½ cup chopped sun-dried tomatoes
⅓ cup black olives
2-3 Tbsp olive oil or ghee
1 Tbsp honey
1 Tbsp balsamic vinegar
1 tsp oregano
1 tsp thyme
2 Tbsp fresh basil, chopped for garnish
Salt & pepper to taste
Full recipe from : yummly.com
In a large skillet over medium heat, add the cubed chicken pieces and cook for about 8 minutes on both sides, until cooked through. Remove chicken and transfer to a plate.
Add 1 Tbsp of olive oil to the skillet and sauté the sliced mushrooms 5 - 7 minutes until the mushrooms are tender and the juices have evaporated. Set aside.
Add another 1 Tbsp olive oil to the skillet and the diced onion. Sauté the onions 3 - 4 minutes until translucent. Add the minced garlic to the onions and sauté together one more minute. Add salt and pepper to taste while cooking.
Add 1 Tbsp olive oil to the skillet and toss the diced tomatoes, sun-dried tomatoes, Cannelini beans, and black olives. Season again with salt and freshly ground black pepper. Sprinkle in the oregano, thyme and drizzle the balsamic vinegar and honey. Stir a few minutes.
Next, add the cooked chicken and mushrooms to the skillet – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
Serve hot, garnished with the fresh basil.