Chicken with Garlic-Herb Pan Sauce
Buttery Pasta and Roasted Green Beans
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ½ cup dry 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
- 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 chicken in a nonstick skillet in hot oil 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
- ½ lb green beans, trimmed
- ½ Tbsp olive oil
- ½ Tbsp balsamic vinegar
- ½ (16-oz) pkg thin spaghetti
- 2 Tbsp 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 beans are tender.
- Cook pasta according to package directions; drain and toss with butter until melted.
Classic Meal Plan
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