Categories: Meals
Ingredients
- 1 Tbsp. Grainy Mustard
- 1/4 oz. Parsley
- 12 oz. Green Beans
- 2 Garlic Cloves
- 2 Boneless Skinless Chicken Breasts
- 1/4 tsp. Red Pepper Flakes
- 4 fl. oz. Light Cream
- ⅓ oz. Butter
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Trim ends off green beans. Mince garlic. Mince parsley, both stems and leaves. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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Place green beans on prepared baking sheet and toss with garlic, 1 Tbsp. olive oil, ½ tsp. salt, ¼ tsp. pepper, and red pepper flakes (to taste). Spread into a single layer and roast in hot oven 6 minutes. Remove from oven. Green beans will finish in a later step. While green beans roast, sear chicken.
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Place a medium pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and sear until lightly browned, 2-3 minutes per side. Carefully, push green beans to one side of baking sheet and place chicken on empty half. Top chicken with half the grainy mustard and half the parsley (reserve remaining of both for sauce). Roast until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Reserve pan; no need to wipe clean. While chicken and green beans, make sauce.
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Return pan used to sear chicken to medium heat and add cream. Stir in remaining grainy mustard. Bring to a rolling boil. Stir occasionally until slightly thickened, 1-2 minutes. Rolling means more than a few bubbles; a rolling boil means water is boiling vigorously, 20-30 seconds. Remove from burner. Swirl in butter, remaining parsley, and a pinch of salt.
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Plate dish as pictured on front of card, serving sauce over chicken. Bon appétit!