Baked chicken breasts w Dijon-white wine sauce and haricots verts
  • Number of Servings: 2
Ingredients
2 1tsp Olive Oil 12 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS) 0.3 tsp Pepper, black 0.25 tsp Salt 0.25 cup, chopped Carrots, raw 2 tbsp chopped Shallots 1 tsp Thyme, fresh 2 clove Garlic 2 fl oz White Wine 0.35 cup (8 fl oz) Chicken Broth 1 tbsp Butter, salted 1 tsp Dijon Mustard (Great Value) 36 beans (4" long) Green Beans (snap)
Directions
Preheat oven to 425 degrees. Heat a large oven proof skillet over medium high heat. Add oil; swirl to coat. Sprinkle both chicken breasts with 1/4 tsp pepper and 1/8 tsp salt. Add chicken to pan; cook 5 minutes. Turn chicken; place pan in oven. Bake at 425 degrees for 7 minutes or until done. Place chicken on a plate; keep warm. Return pan to medium high heat. Add diced carrot, shallots, thyme and minced garlic. Sauté 2 minutes. Add wine to pan; cook two minutes or until liquid is reduced by half, scraping pan to loosen brown bits. Add stock to pan; cook 2 minutes or slightly thickened . Stir in 1 1/2 tsps. Butter and Dijon mustard. Bring sauce pan of water to boil. Add beans and cook 3 1/2 minutes or until crisp-tender. Drain. Place beans, 1/8 tsp pepper 1/8 tsp salt and 1 1/2 tsp butter in a bowl; toss to coat.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user AHOYTX.
Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 330.2
  • Total Fat: 14.3 g
  • Cholesterol: 113.9 mg
  • Sodium: 849.9 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 37.2 g

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