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Garlic-Herb Chicken

Buttery Pasta and Roasted Green Beans
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Ingredients

  • ¾ lb boneless, skinless chicken breasts, halved crosswise
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • ¼ cup white wine (or use chicken broth)
  • ¼ cup chicken broth
  • ¼ tsp dried thyme
  • ¼ tsp dried crushed rosemary
  • 2 Tbsp butter, cut into pieces

Instructions

  1. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
  2. Cook chicken in hot oil in a large nonstick skillet 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
  3. Add garlic to skillet; cook 30 seconds. Add wine; cook until wine is reduced by half. Stir in broth, thyme, and rosemary; bring to a boil, reduce heat, and simmer 3 minutes.
  4. Gradually whisk in butter until melted. Serve sauce over chicken.



Side Dish Ingredients

  • 1 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • ½ (16-oz) pkg thin spaghetti
  • ½ lb green beans, trimmed

Side Dish Instructions

  1. Preheat oven to 400°F. Toss together green beans, oil, and vinegar on a rimmed baking sheet. Season lightly with salt and pepper. Bake 10 minutes or until tender.
  2. Meanwhile, cook pasta according to package directions; drain and toss with butter until melted.

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