Select Your Store:
My Store:     Change



Store Hours:

Aprons Simple Meals

Publix Aprons Recipes

Search Recipes

Publix Aprons Recipes

Rosemary Mushroom Chicken With Mediterranean Beans

Total Time - 35 Minutes / Makes 4 Servings

Cooking Sequence

  • Prepare chicken and begin to bake - 15 minutes
  • Prepare beans and complete chicken; serve - 20 minutes

Rosemary Mushroom Chicken With Mediterranean Beans

Rosemary Mushroom Chicken


2 tablespoons fresh rosemary
2 tablespoons unsalted butter
1 cup sweet Marsala wine
1/2 teaspoon turbinado (raw) sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 3/4 lb boneless, skinless chicken breasts
1 1/2 cups pre-sliced baby portabella mushrooms

  • Preheat oven to 450°F.
  • Snip rosemary, leaves only, using kitchen shears.

  1. Place butter and wine in small saucepan; bring to a boil on medium-high. Cook 5 minutes or until liquid has reduced by about one-half.
  2. Combine sugar, salt, and pepper in medium bowl. Cut chicken into 1-inch cubes; add to sugar/salt mixture (wash hands); toss until evenly coated. Arrange chicken in single layer in 2-quart baking dish. Sprinkle mushrooms and rosemary over chicken.
  3. Pour wine sauce over chicken. Bake 15–20 minutes (uncovered), stirring occasionally, or until chicken is 165°F. Serve.

CALORIES (per 1/4 recipe) 370kcal; FAT 10g; CHOL 125mg; SODIUM 240mg; CARB 10g; FIBER 1g; PROTEIN 41g; VIT A 6%; VIT C 2%; CALC 2%; IRON 10%

Return to Top

Mediterranean Beans


1 small zucchini, sliced
3 cloves garlic, coarsely chopped
2 tablespoons fresh Italian parsley, coarsely chopped
3 tablespoons olive oil, divided
1/2 cup pre-diced red onions
1 (19-oz) can cannellini beans (drained and rinsed)
1/2 cup julienne-cut sun-dried tomatoes
1/2 cup pitted kalamata olives
2 tablespoons balsamic vinegar
1 tablespoon capers

  • Cut zucchini in half lengthwise; cut into 1/4-inch-thick slices (1 cup).
  • Chop garlic and parsley coarsely; set parsley aside.

  1. Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil in pan, then add garlic, onions, and beans; cook and stir 4–5 minutes or until onions begin to soften.
  2. Stir in remaining ingredients (except remaining olive oil and parsley); cook 3–4 minutes or until thoroughly heated.
  3. Drizzle with remaining 1 tablespoon olive oil and sprinkle with parsley; serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 200kcal; FAT 11g; CHOL 0mg; SODIUM 590mg; CARB 21g; FIBER 5g; PROTEIN 7g; VIT A 6%; VIT C 10%; CALC 6%; IRON 10%

Return to Top

Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Dry Grocery
Add to your grocery list 2 tbsp balsamic vinegar
Add to your grocery list 1 (19-oz) can cannellini beans
Add to your grocery list 1 tbsp capers
Add to your grocery list 1/2 cup pitted kalamata olives
Add to your grocery list 1 cup sweet Marsala wine
Add to your grocery list 1/2 tsp turbinado (raw) sugar

Add to your grocery list 1 3/4 lb boneless, skinless chicken breasts

Add to your grocery list 1/4 bunch fresh Italian parsley
Add to your grocery list 1-oz bag fresh rosemary
Add to your grocery list 3 cloves garlic
Add to your grocery list 1/2 cup julienne-cut sun-dried tomatoes
Add to your grocery list 1/2 cup pre-diced red onions
Add to your grocery list 1 1/2 cups pre-sliced baby portabella mushrooms
Add to your grocery list 1 small zucchini

From Your Pantry
Add to your grocery list 1/2 tsp kosher salt
Add to your grocery list 3 tbsp olive oil
Add to your grocery list 2 tbsp unsalted butter

Return to Top

Aprons Advice

  • Complete your meal with wild rice, fresh salad blend, and chocolate cream pie.
  • Don’t want to use the oven? Leave chicken breasts whole and cook on medium-high in a large, covered sauté pan; cook time will be about the same as bake time.
Return to Top
Recipe Version poul0092