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

juicy chicken breasts, green beans, bacon vinaigrette

1766 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 507 | Category: Gluten-Free, Paleo, Keto, Low-Carb | Excellent Source of: Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Fiber, Iron


Equipment:

  • - Chef's Knife
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Oven Proof Skillet
  • - Medium Skillet
  • - 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
  • - Diced Yellow Onion
  • - Dijon Mustard
  • - Haricot Vert
  • - Red Wine Vinegar
  • - Sugar

Wine Pairings by @grapefriend

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

Beer Pairings

Try an American double, a dark sour or a smoked beer with this dish.

TK Table Talk:

What's the craziest dream you've ever had? What do you think it means?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

2. Preheat oven to 375°F. Line a plate with paper towels and set aside.

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

3. 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

4. Cook Bacon: 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

5. Make Sauce and Crisp Haricots Verts: Place skillet back over a low heat. Stir yellow onion into bacon renderings and cook, stirring, until translucent (2 minutes). Whisk in mustard, vinegar, sugar and cup water. Increase heat to medium-low, 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

6. 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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