- 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
- 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
Preheat oven to 425°.
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.
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.
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.