Pan Seared Chicken and Crisp Haricots Verts in a Sweet and Sour Bacon Sauce

Serves: 2 | Time to Table: 30 minutes | Calories: 507 | Protein Category: Chicken | Excellent Source of: Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Fiber, Iron


$12.99/Serving
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Equipment:

  • - Chef's Knife
  • - Liquid Measure
  • - Measuring Spoons
  • - Medium Oven Proof Skillet
  • - Medium Skillet
  • - Paper Towel Lined Plate
  • - Paper Towels
  • - Rubber Spatula
  • - Slotted Spoon
  • - Tongs
  • - Whisk

What You Need:

  • - 1 tsp Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Bacon
  • - Boneless, Skinless Chicken Breasts
  • - Dijon Mustard
  • - Haricot Vert
  • - Red Wine Vinegar
  • - Shallots
  • - Sugar

Wine Pairings by @grapefriend

An earthy, rustic Cotes du Rhône pairs perfectly with chicken and a bacon vinaigrette.

Beer Pairings

American Double, Dark Sour, Smoked Beer

What To Do:

Pan Seared Chicken and Crisp Haricots Verts in a Sweet and Sour Bacon Sauce - Step 1

2. Cook Chicken:
Season chicken liberally with salt and pepper. Place an ovenproof skillet over high heat and add 1 teaspoon canola oil. When oil starts to shimmer add seasoned chicken. Sear chicken until browned and releasing from the bottom of the pan (about 3-4 minutes). Turn chicken over and place skillet in the oven. Bake chicken until juices run clear when pierced with a fork (approximately 8 minutes).

Pan Seared Chicken and Crisp Haricots Verts in a Sweet and Sour Bacon Sauce - Step 2

3. While Chicken is Baking:
Roughly chop your bacon and add to a large skillet over medium high heat. Cook until crisp. Turn off heat. Using a slotted spoon, transfer cooked bacon to the paper towel lined plate.

Pan Seared Chicken and Crisp Haricots Verts in a Sweet and Sour Bacon Sauce - Step 3

4. Place skillet back over a low heat. Stir shallots into bacon renderings and cook, stirrings, until translucent (2 minutes). Whisk in mustard, vinegar, sugar and 1/3 cup water. Increase heat to mediumlow, add haricots verts in a single layer and cook, stirring occasionally, until beans are just cooked but still crisp (approximately 6-7 minutes).

Pan Seared Chicken and Crisp Haricots Verts in a Sweet and Sour Bacon Sauce - Step 4

5. Stir in half the cooked bacon.

To Serve:
Slice Chicken if desired and divide between two plates. Place half the beans on each plate. Spoon remaining pan sauce over chicken and sprinkle with remaining bacon.

Pro Tip:

Pop your bacon in the freezer while you’re searing your chicken. It will be much easier to chop!

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