September 02, 2016
Main Dish, Beans, Poultry,
Chicken, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Green Beans, Boneless Pieces more
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"From Skinnytaste, a quick and easy weekday dinner that tastes fabulous!"
Heat a large non-stick skillet over medium heat. Add the bacon and sauté until brown and crisp. Remove bacon pieces with a slotted spoon, transfer to a paper towel lined plate and set aside. Discard the majority of the bacon grease, leaving a very thin coating in the pan.
Season both sides of the chicken pieces with 1/4 tsp salt and black pepper and add to the skillet. Cook 4 minutes per side, or until cooked through. Transfer to a plate and tent with foil.
Add the shallots to the now empty skillet and sauté 1 minute, scraping up brown bits. Add the garlic and sauté 30 seconds more. Add the broth, wine and thyme and stir. Add the green beans, increase the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp tender, stirring occasionally.
Transfer the chicken breasts and green beans to a serving platter. Season beans with 1/8 teaspoon salt and fresh pepper. Pour chicken juices into sauce with 1/8 teaspoon salt, stir and cook for an additional 30 seconds. Pour sauce over the chicken and green beans and top with chopped bacon.
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Very good dish. We did not use the wine but rather just the full amount of chicken broth (3/4 plus the 1/2 cup). Thanks for sharing!