Chicken Breasts with Cider and Mushroom Green Beans
After an enjoyable Thanksgiving, I decided to create a recipe combining the delights of green bean casserole with chicken Normandy. To my pleasant surprise, it was a real hit. You may just wish to use your leftover turkey and green bean casserole; however, this makes a great dish with new flavors.
4servings
INGREDIENTS:
1 pound green beans, trimmed, cut into bite-sized pieces
1 tablespoon extra virgin olive oil
2 slices bacon, small diced
2 large or 4 small boneless chicken breasts
¾ cup onion, small diced
1 stalk celery, small diced
8 ounces cremini mushrooms, finely chopped
1 large or 2 small cloves garlic, minced
2 tablespoons flour
1 cup hard cider
1 cup chicken stock
½ teaspoon sea salt
1 teaspoon tamari sauce
1 large sprig fresh thyme
⅓ sour cream
Fresh ground black pepper
DIRECTIONS:
Bring a pot of kosher salted water to a boil. Add the green beans and cook until tender. Drain and keep warm.
To a large, non-reactive skillet over medium heat, add the oil. When it is shimmering, add the bacon. When browned, transfer to a paper towel-lined plate. Salt and pepper the chicken breasts, then add them, skin side down, to the skillet. When browned, flip over and brown the other side. Transfer to the paper towel with the bacon.
Add the onion, celery, and mushrooms to the skillet and cook until translucent, about five minutes. Add the garlic and flour and cook for one minute. Slowly whip in the cider, chicken stock, salt, and tamari. Add the thyme and chicken breasts. Cook until tender and 165°F, about ten minutes. Discard the thyme. Slowly stir in the sour cream. Add the green beans—season with salt and pepper. Serve the chicken and green beans on plates topped with the sauce and garnished with the reserved bacon.
Chicken Breasts with Cider and Mushroom Green Beans
After an enjoyable Thanksgiving, I decided to create a recipe combining the delights of green bean casserole with chicken Normandy. To my pleasant surprise, it was a real hit. You may just wish to use your leftover turkey and green bean casserole; however, this makes a great dish with new flavors.
Ingredients
- 1 pound green beans, trimmed, cut into bite-sized pieces
- 1 tablespoon extra virgin olive oil
- 2 slices bacon, small diced
- 2 large or 4 small boneless chicken breasts
- ¾ cup onion, small diced
- 1 stalk celery, small diced
- 8 ounces cremini mushrooms, finely chopped
- 1 large or 2 small cloves garlic, minced
- 2 tablespoons flour
- 1 cup hard cider
- 1 cup chicken stock
- ½ teaspoon sea salt
- 1 teaspoon tamari sauce
- 1 large sprig fresh thyme
- ⅓ sour cream
- Fresh ground black pepper
Instructions
- Bring a pot of kosher salted water to a boil. Add the green beans and cook until tender. Drain and keep warm.
- To a large, non-reactive skillet over medium heat, add the oil. When it is shimmering, add the bacon. When browned, transfer to a paper towel-lined plate. Salt and pepper the chicken breasts, then add them, skin side down, to the skillet. When browned, flip over and brown the other side. Transfer to the paper towel with the bacon.
- Add the onion, celery, and mushrooms to the skillet and cook until translucent, about five minutes. Add the garlic and flour and cook for one minute. Slowly whip in the cider, chicken stock, salt, and tamari. Add the thyme and chicken breasts. Cook until tender and 165°F, about ten minutes. Discard the thyme. Slowly stir in the sour cream. Add the green beans—season with salt and pepper. Serve the chicken and green beans on plates topped with the sauce and garnished with the reserved bacon.
Nutrition Facts
Calories
459Fat (grams)
15 gSat. Fat (grams)
4 gCarbs (grams)
21 gFiber (grams)
4 gNet carbs
17 gSugar (grams)
9 gProtein (grams)
55 gSodium (milligrams)
817 mgCholesterol (grams)
154 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.