Food Network
Home> Recipes> Chicken>
Chicken with Roasted Shallots, Tomatoes and White Beans Recipe

Chicken with Roasted Shallots, Tomatoes and White Beans

Recipe courtesy Robin Miller, 2007

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 20

Showing 1-10 of 20

Sort by:

Newest

  • on January 22, 2013

    Flag

    SO easy and delicious. This is one of my go-to meals. It's weird that the recipe here is different than the one that was on the show. I go off the show recipe and it's perfect. I'm not sure why they changed it and the one here is kind of confusing. I recommend watching the episode if possible.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 29, 2010

    Flag

    concept was good, make sure to add your own touches, like broth and tomatoes and seasoning, etc.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 23, 2010

    Flag

    I'm a vegetarian, but my husband loves meat once in a while. With this recipe, I was able to roast of vegetables (I added brocolli, muchrooms, lots of garlic & green beans to those in the recipe and roast them along side of the chicken breasts.

    Once the vegetables were roasted, I added the beans, then spooned out a two portions for me (one for dinner and one for leftovers. I added two chicken to the remaining vegetables and then finished the recipe as directed. Because I added more veggies than the recipe called for, I used more chicken broth. I did add a little corn startch to the chicken mixture to make a thicker "gravey". Husband loved it and I did too. Served over brown rice, the meal was visually satisfying, healthy and we both got what we liked. A keeper, indeed!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 15, 2010

    Flag

    I added broccoli and some white wine to the broth. I should've added garlic as well. I sliced the chicken and simmered then served over wheat rigatoni and a bed of baby spinach. Parmesan on top of course. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 16, 2009

    Flag

    This was easy to make. Based upon other reviews, I also added garlic powder to veggies and sauce. Then I thickened the sauce a bit. We basically liked it. Next time, I think I will try the advice to simmer the chicken longer as mine was a tad bit dry. I also will add the white wine for additional flavor. My kids didn't love it, but they ate a whole plateful, and considering it had beans and tomatoes, I figure it must have been OK. My husband and I both liked the sauce, (after I thickened it and the chicken. I might try the suggestion to add tomato soup to the suace in the future. Thanks Robin, for a good basic recipe that has alot of potential for modifications!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 11, 2009

    Flag

    This is a great base to create your own receipe. I added my own little touches to this and it was wonderful. I put in a few more veggies (fresh aspargus, sliced carrots, peas, corn ect... then I made a cream sauce with a little spicy cheese. It was so good on a day like today that is only 18 degrees. Served with homemade bread and you have a complete meal that hits the spot. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 06, 2009

    Flag

    I made this last night for my rotating gals dinner night ... with a few tweaks it was not only a big hit but allowed me to do most of the work in advance and enjoy my time chatting with the gals!

    I added a little garlic powder + some dry white wine to the broth since I saw a bunch of folks recommend garlic & more liquid. I also, not by plan but due to a late guest, let the sauce alone and then the sauce plus chicken simmer a little longer. I thickened the sauce a bit with cornstarch at the end as well and was thrilled with super moist chicken in a delish sauce that was so healthy!

    Rave reviews from the gals and making everything ahead - I roasted the chicken early, and held it in foil until ten mins before we at ... then let it simmer in the sauce to fully warm thru.... mmm mmm good!

    Ellie - I got to see you live at the Tx Book Fair - very cool - thanks for sharing your healthy recipes! I plan to blog this one at kirstenpetra.blogspot.com

    Cheers
    Kirsten

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 23, 2009

    Flag

    Pam-
    In the episode this was shown on, she sets aside those 2 breasts for the primavera that she makes "later in the week." All you really need to do is cook the 6 breasts, and then refrigerate 2 of them for later in the week. If you don't want to make the primavera, don't even cook more than the 4 she calls for. That's all that is needed for the recipe. I personally liked this, but I did not use shallots. I have never had shallots and I didn't see any at the grocery store.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 02, 2009

    Flag

    The recipe says to set aside 2 chicken breats for primavera. When do these get set aside?? After they baked? And then do what with them?
    The last paragraph says to add chicken to the skillet and simmer. Is this all 6 pieces or just these 2?
    Very confusing recipe. But the ingredients sound like a good combo and I want to make it on June 3, 2009. Is anyone reading this now???

    Please HELP>>>

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 30, 2009

    Flag

    I missed the step to halve the chicken breasts and served it with 4 full breasts. There was way more chicken than sauce. The tomato flavor really does pop and the beans are a great combo with the veggies. My husband wasn't overly impressed with it but said it was good. I loved it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.