Sauteed Chicken with Tomatoes over Green Beans

By Hester

Ingredients

• 2 Tbsp. olive or canola oil
• 8 thin cut boneless, skinless chicken breasts
• 3 cups green beans
• 2 cups cherry tomatoes cut in halve
• 1 cup fresh mushrooms, sliced (optional)
• 2 cloves garlic, minced
• 1 cup diced onions
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. dried parsley
• 4 oz. chicken broth or white wine

Details

Servings 4
Adapted from cleanfoodcrush.com

Preparation

Step 1

Preheat oven to 250F.
Preheat oil in a nonstick skillet over medium-high heat. Brown the chicken, sautéing in the oil. Turn the heat down to medium after 1 minute of cooking. Turn the chicken after 2-3 minutes and continue to cook another 2 minutes. Remove and place on an oven safe dish. Cover with foil and keep warm in the toaster oven.

Immediately start cooking the green beans in the microwave, for about 5 minutes.

Add the tomatoes, mushrooms, garlic and onions to the skillet, and sauté on medium-low heat. Season with basil, oregano and parsley. Add the chicken broth or wine and continue to cook down until the liquid thickens slightly. Add all the chicken back into the skillet and spoon the sauce over it.

Place the chicken on top of the beans and top with the sauce.