One Skillet Tuscan Chicken

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• 1 lb chicken breasts (boneless and skinless chicken breasts, cubed)
• 8 oz mushrooms (sliced)
• 1/2 each yellow onion (diced)
• 3 cloves garlic (minced)
• 2 each medium tomatoes (diced)
• 1 each 15 oz can Cannellini Beans, drained and rinsed
• 1/2 cup chopped sun-dried tomatoes
• 1/3 cup black pitted olives
• 3 Tablespoon extra virgin olive oil
• 1 Tablespoon honey
• 1 Tablespoon balsamic vinegar
• 1 teaspoon oregano
• 1 teaspoon thyme
• 2 Tablespoon fresh basil (chopped for garnish)
• As Needed Salt
• As Needed Black pepper

1. In a large skillet heat oil 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.
2. 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.
3. 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.
4. Add 1 Tbsp olive oil to the skillet and toss the diced tomatoes, sun-dried tomatoes, Cannellini 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.
5. 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.
6. Serve hot, garnished with the fresh basil.