Sauteed Chicken With Green Beans, Mustard And Rosemary
serves 2-4
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2 boneless, skinless chicken breast halves (1 whole breast)
1 tablespoon olive oil
1/2 medium onion, thinly sliced
4 cloves garlic, minced
1/2 cup white wine
1/2 cup low-sodium chicken broth
1/2 pound green beans, trimmed and cut into bite-size pieces
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary
prep: 15 minutes
total: 45 minutes
large sauté pan with cover
tongs
1. Prep the ingredients. Season the chicken generously on both sides with salt and pepper.
2. Heat half the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken breasts. Shake the pan a couple of times to keep them from sticking, then leave them alone to brown well on the first side, 3-5 minutes. Turn the breasts over and let them brown on the second side, shaking again to prevent sticking, another 3-5 minutes.
3. Add the remaining olive oil to the pan with the onions and garlic. Cook, stirring once or twice, until the onions begin to turn soft, 3-5 minutes. Add the wine and broth and bring them to a simmer. Scrape the bottom of the pan to release the brown bits.
4. Add the green beans, then cover and simmer for 3 minutes. Turn the chicken again, stir in the mustard and rosemary, then recover and simmer until the chicken reaches 160F in the thickest part, another 4-6 minutes. Spoon the sauce over the chicken and serve.
2. Heat half the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken breasts. Shake the pan a couple of times to keep them from sticking, then leave them alone to brown well on the first side, 3-5 minutes. Turn the breasts over and let them brown on the second side, shaking again to prevent sticking, another 3-5 minutes.
3. Add the remaining olive oil to the pan with the onions and garlic. Cook, stirring once or twice, until the onions begin to turn soft, 3-5 minutes. Add the wine and broth and bring them to a simmer. Scrape the bottom of the pan to release the brown bits.
4. Add the green beans, then cover and simmer for 3 minutes. Turn the chicken again, stir in the mustard and rosemary, then recover and simmer until the chicken reaches 160F in the thickest part, another 4-6 minutes. Spoon the sauce over the chicken and serve.
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