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Skillet Chicken with Green Beans


0 made it | 17 reviews | 0 photos

5 minutes
15 minutes
Skillet Chicken with Green Beans


4 strips center-cut bacon, chopped

1 pound boneless, skinless chicken breasts, cut lengthwise into thin cutlets

kosher salt

freshly ground black pepper

2 tablespoons minced shallot

2 cloves garlic, minced

¾ cup low-sodium chicken broth

½ cup crisp white wine, such as Sauvignon Blanc

1 teaspoon chopped fresh thyme

8 ounces French green beans


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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