Sauteed Chicken With Green Beans, Mustard And Rosemary
serves 2-4
Recipe from cookthink
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ingredients
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
timer
prep: 15 minutes
total: 45 minutes
tools
large sauté pan with cover
tongs
instructions
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.
