Divine Chicken with Green Beans
After reading the reviews I went ahead and heavily altered this recipe. But first, as a note to those of you using chicken breast: place the meat in a plastic baggy and pound the meat into a more uniform width. This will make cooking moist chicken far easier!
I only had chicken tenders on hand. I salted and peppered and marinated them in Dijon mustard for a half hour while I got the onions, garlic, and beans ready. I cooked according to the recipe, browning the meat on both sides before throwing in the onion, and then roughly 2 minutes later, the garlic. I also poured in a healthy dollop of white wine (between 1/4 and 1/2 cup) and set it to simmer while I cooked up my noodles. I added the green beans, added a bit of garlic salt on top of them, and let the entire thing cook down for roughly 20 minutes. I added 3T of 2% milk at the end, removed everything but the sauce, and let it reduce while I finished the noodles.
Cooked like this, the chicken came out moist, tender, and super flavorful. In the future, I may cook the green beans only on top of the chicken, as they absorbed the mustard flavor more readily than the meat. Next time I will squeegee more of the mustard off before tossing it into the skillet! I served it on top of Rotini pasta. If I do this again, I will serve it on white rice instead.
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Jan. 22, 2014