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Baked Chicken Breasts with Dijon-White Wine Sauce and Haricots Verts

Photo: Greg Dupree; Styling: Claire Spollen

Yield

Serves 2 (serving size: 1 chicken breast half, about 2 tablespoons sauce, and 4 ounces haricots verts)

White wine and Dijon mustard are a classic bistro-style pair for chicken. Carrots add body and a touch of sweetness to the pan sauce, but you can leave them out, if you like.

Ingredients

  • 2 teaspoons olive oil
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 3/8 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt, divided
  • 1/4 cup finely diced carrot
  • 2 tablespoons thinly sliced shallots
  • 1 teaspoon chopped fresh thyme
  • 2 garlic cloves, chopped
  • 1/4 cup dry white wine
  • 1/3 cup unsalted chicken stock (such as Swanson)
  • 1 tablespoon unsalted butter, divided
  • 1 teaspoon Dijon mustard
  • 1/2 pound haricots verts or green beans, trimmed

Nutrition Information

  • calories 360
  • fat 15.1 g
  • satfat 5.3 g
  • monofat 6.4 g
  • polyfat 1.4 g
  • protein 40 g
  • carbohydrate 10 g
  • fiber 3 g
  • cholesterol 124 mg
  • iron 4 mg
  • sodium 536 mg
  • calcium 61 mg

How to Make It

  1. Preheat oven to 425°.

  2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Add chicken to pan; cook 5 minutes. Turn chicken; place pan in oven. Bake at 425° for 7 minutes or until done. Remove pan from oven. Place chicken on a plate; keep warm.

  3. Return pan to medium-high heat. Add carrot, shallots, thyme, and garlic to pan; sauté 2 minutes. Add wine to pan; cook 2 minutes or until liquid is reduced by half, scraping pan to loosen browned bits. Add stock to pan; cook 2 minutes or until slightly thickened. Stir in 1 1/2 teaspoons butter and Dijon mustard.

  4. Bring a large saucepan of water to a boil. Add haricots verts; cook 3 1/2 minutes or until crisp-tender. Drain. Place haricots verts, remaining 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, and remaining 1 1/2 teaspoons butter in a bowl; toss to coat. Serve haricots verts with chicken and sauce.