Baked chicken breasts w Dijon-white wine sauce and haricots verts

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)

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.