Mascarpone chicken with green beans is a velvety, rich “cheat meal” that you can make in minutes.
While mascarpone does make for a delicious tiramisu, it is also a rich addition to this savory chicken dish. The vinegar balances out the sweet overtones of the cheese.
Prep time: 5 minutes
Cooking time: 25 minutes
ingredients
- 1 lb boneless, skinless chicken breast
- 1 large yellow onion, halved and very thinly sliced
- 1 tbs each olive oil, butter
- 1 1/2 tsp each, salt & pepper
- 1 tsp crushed rosemary
- 2 tbs white wine vinegar
- 1 1/2 tbs parsley (fresh is best, finely minced)
- 2 bay leaves
- 2 tsp each, garlic & sun dried tomato paste
- 1 tsp thyme
- 4 oz mascarpone cheese
- Pkg “steam in bag” green beans
- 1 1/2 cups chicken stock
cooking instructions
- In a heavy bottomed skillet, heat oil and butter
- Add onions and sprinkle with a couple of pinches of salt
- Cook over medium-low heat, stirring periodically, until onions caramelize (~10 minutes)
- While the onions are cooking, cut chicken into 1″ pieces
- Once the onions are caramelized, add the chicken, salt, pepper and spices to the skillet; turn up the heat to medium
- Cook chicken, stirring frequently, for about 10 minutes–until the chicken is cooked through
- Add white wine vinegar; stir to incorporate fully
- Place green beans on top of chicken; add stock and cover skillet tightly, reducing heat to medium-low
- Let the beans steam for about 10 minutes, until fork tender
- Remove skillet from the heat, add mascarpone and toss until the cheese is melted and the sauce begins to thicken
- Adjust salt and pepper as needed
- Serve immediately over rice pilaf
Variations: If you prefer a more tangy dish, substitute goat cheese for the mascarpone. This is also very good serve over wide egg noodles, if you prefer not to use rice. As a note: mascarpone may be substituted for parmesan in making risotto dishes.