Chicken Diane
Italian-Roasted Tomatoes and Green Beans
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp kosher salt
- ¼ tsp pepper
- 3 Tbsp olive oil, divided
- 3 Tbsp butter, divided
- 4 green onions, chopped
- 1 Tbsp lime juice
- 3 Tbsp chopped fresh parsley
- 2 tsp Dijon mustard
- ¼ cup low-sodium chicken broth
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken with salt and pepper.
- Heat 1 Tbsp each oil and butter in a large skillet over medium-high heat. Cook 3 chicken breasts in skillet 3 minutes per side or until done. Transfer to a warm platter.
- Repeat procedure with 1 Tbsp each oil and butter and remaining chicken.
- Add onions, lime juice, parsley, and mustard to skillet. Cook 15 seconds, whisking constantly. Whisk in broth; stir until smooth. Whisk in 1 Tbsp oil and 1 Tbsp butter.
- Pour sauce over chicken.
Side Dish Ingredients
- 3 large tomatoes, halved crosswise
- ⅓ cup freshly shredded Parmesan cheese
- 1 tsp dried oregano
- 1 tsp salt, divided
- 3 Tbsp olive oil
- 2 (12-oz) pkg trimmed green beans
- 2 Tbsp butter
Side Dish Instructions
- Preheat oven to 450°F. Place tomatoes, cut sides up, on a rimmed baking sheet. Top with cheese, oregano, and ½ tsp salt; drizzle with oil. Bake 15 minutes or until tender.
- Meanwhile, microwave beans according to package directions. Toss with butter and ½ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
322
|
153
|
475
|
| Fat (g) | 17 | 13 | 30 |
| Sat. Fat (g) | 6 | 4 | 10 |
| Protein (g) | 39 | 5 | 44 |
| Carb (g) | 1 | 7 | 8 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 189 | 467 | 656 |
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