Chicken with Garlic-Herb Pan Sauce
Buttery Pasta and Roasted Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 4 Tbsp olive oil
- 4 cloves garlic, minced
- ½ cup dry white wine (or use chicken broth)
- ½ cup chicken broth
- ½ tsp dried thyme
- ½ tsp dried crushed rosemary
- 4 Tbsp butter, cut into pieces
Instructions
- 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.
- Cook, in batches, in 2 Tbsp hot oil per batch in a large nonstick skillet 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- 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.
- Gradually whisk in butter until melted. Serve sauce over chicken.
Side Dish Ingredients
- 1 lb green beans, trimmed
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 (16-oz) pkg thin spaghetti
- ¼ cup butter
Side Dish Instructions
- 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.
- Meanwhile, cook pasta according to package directions; drain and toss with butter until melted.
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