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Tuscan Chicken with White Beans and Wilted Greens Recipe

Tuscan Chicken with White Beans and Wilted Greens

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (98)

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Average Rating:

Total Reviews: 98

Showing 41-50 of 98

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  • on January 23, 2008

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    The chicken in this recipe was not dry, which was a definite plus. But, the flavors were a little boring. I hoped that the flavors would richen and meld better during the cooking process.

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  • on January 15, 2008

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    I also was not going to try but loved the ingredients, i addes a bit of tarragon and white wine vinegar LoVED IT

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  • on January 15, 2008

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    I made this dish for me and 2 hard-to-please eaters. They are standard steak 'n potatoes kind of folks. After sampling this dish, they both came back for 2nds. I enjoyed the flavor myself! I certainly will be making this dish again!

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  • on January 06, 2008

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    I read the reviews on this recipe & decided to take some advice. I used celery instead of the fennel & frozen spinach instead of the Swiss chard leaves. I added a can of diced tomatoes, used a full jar of roasted red peppers & left some of the skin on the chicken breasts (fearful of the chicken being dried out as indicated by some of the reviews. I did put it on low for the 6-8 hours (again being fearful of the chicken being dried outIt turned out FANTASTIC!! I have definitely added this to my recipe collection & will most definitely make it again! Thank you everyone for your feedback...this is just such a great tool!

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  • on January 05, 2008

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    The only thing I changed was using Collard Greens as Swiss Chard was not available.

    My husband and I loved it!

    Great winter dish !!

    Debra Glen
    Littleton,Co

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  • on January 05, 2008

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    I made this meal today and my husband and I both loved it! I had to substitute the Swiss Chard for Collard Greens because that's what was available at our market, and there was no fennel bulb, so I used baby bok choi ... not sure if the effect was the same, but it sure tasted good!

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  • on January 05, 2008

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    This turned very good. The only thing I didn't have was the swiss chard so I used some frozen chopped spinach. I know the flavor is not the same but it still tasted great. This is a keeper. Thanks for the great ideas.

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  • on January 03, 2008

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    I had chicken pieces a bit larger, so I sliced the thickness to help it cook a little faster. The flavors went well together, and my crock pot had it done in 5 hours. The swiss chard and peppers on top of the chicken kept it very moist. My grand kids didn't think it was much to look at, but the adults all thought it was healthy and good. I have actually made this several times. Thanks for the show. Keep the healthy ideas coming in Robin.

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  • on December 19, 2007

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    The recipe lacks pizazz.

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  • on December 11, 2007

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    Robin, It was a very bland dish. The chicken was dry. Not going to make this again.

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