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
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
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