Garden Splendor, Sauteed Chicken with Tomatoes over Haricots Verts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 1 tbspTyson boneless, skinless chicken breast, 8 ozTomato, grape (3oz = appro 12 tomatoes), 8 ozGarlic, 2 cloveOnions, raw, 1 cup, choppedBasil, 1 tbspOregano, ground, 1 tspParsley, 1 tbspPacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, .5 serving
Preheat oven to 250. Preheat oil in a nonstick skillet over medium-high heat. Brown the chicken, sauteing in the oil. Turn heat down to medium after 1 minute of cooking. Turn the chicken after 2-3 minutes. Remove and place in oven-safe dish. Cover with foil or a pot lid, and keep warm. There will be a slight continuation of the cooking process so don't overcook during browning. Repeat this process until you have cooked all the chicken. Immediately start cooking the green beans in a microwave for about 5 minutes. Then add cut-up tomatoes, garlic and diced onions to the skillet, and saute on medium low heat. Season with basil, oregano and parsley. Add the chicken broth (or white wine to eliminate the sodium) and continue to cook down the liquid to thicken slightly. Add all the chicken back into the skillet and spoon the sauce over it. Place chicken on top of beans and top with the sauce. This is an easy way to season the beans without extra effort.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEINHAVE.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEINHAVE.
Nutritional Info Amount Per Serving
- Calories: 137.5
- Total Fat: 5.5 g
- Cholesterol: 32.5 mg
- Sodium: 30.8 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.0 g
- Protein: 13.4 g
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