White wine and Dijon mustard are a classic bistro-style pair for chicken. Carrots add body and a touch of sweetness to the pan sauce, but you can leave them out, if you like.
Serves 2 (serving size: 1 chicken breast half, about 2 tablespoons sauce, and 4 ounces haricots verts)
1. Preheat oven to 425?.
2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Add chicken to pan; cook 5 minutes. Turn chicken; place pan in oven. Bake at 425? for 7 minutes or until done. Remove pan from oven. Place chicken on a plate; keep warm.
3. Return pan to medium-high heat. Add carrot, shallots, thyme, and garlic to pan; saut? 2 minutes. Add wine to pan; cook 2 minutes or until liquid is reduced by half, scraping pan to loosen browned bits. Add stock to pan; cook 2 minutes or until slightly thickened. Stir in 1 1/2 teaspoons butter and Dijon mustard.
4. Bring a large saucepan of water to a boil. Add haricots verts; cook 3 1/2 minutes or until crisp-tender. Drain. Place haricots verts, remaining 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, and remaining 1 1/2 teaspoons butter in a bowl; toss to coat. Serve haricots verts with chicken and sauce.
Amount per serving
Calories 360 Fat 15.1 g Satfat 5.3 g Monofat 6.4 g Polyfat 1.4 g Protein 40 g Carbohydrate 10 g Fiber 3 g Cholesterol 124 mg Iron 4 mg Sodium 536 mg Calcium 61 mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (175g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 67 (75%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 16.5mg||5 %|
|Sodium 238.6mg||8 %|
|Potassium 70.6mg||2 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.8g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 89
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