Garden Splendor, Sauteed Chicken with Tomatoes over Haricots Verts

By Hester

Dash Diet Weight Loss Solutions

Ingredients

• 2 Tbsp. olive oil
• 8 thin-cut boneless, skinless chicken breasts
• 3 cups haricots verts (very thin whole green beans)
• 2 cups cherry or grape tomatoes cut in half
• 1-2 cloves garlic, minced
• 1 cup diced onions
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. dried parsley flakes
• 4 oz chicken broth, low-sodium or white wine

Preparation

Step 1

Preheat the oven to 250F.

Preheat the oil in a nonstick skillet over medium-high heat. Brown the chicken, sauteing 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 aluminum foil and keep warm in the oven. Repeat until all the chicken is cooked.

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

Then add the cut-up tomatoes, garlic and onions to the skillet and saute on medium-low heat. Season with basil, oregano, and parsley. Add the chicken broth or wine and continue to cook down the liquid to thicken 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.