Photo: Greg Dupree; Styling: Claire Spollen
Yield
Serves 2 (serving size: 1 chicken breast half, about 2 tablespoons sauce, and 4 ounces haricots verts)

White wine and Dijon mustard are a classic bistro-style pair for chicken. Carrots add body and a touch of sweetness to the pan sauce, but you can leave them out, if you like.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Add chicken to pan; cook 5 minutes. Turn chicken; place pan in oven. Bake at 425° for 7 minutes or until done. Remove pan from oven. Place chicken on a plate; keep warm.

Step 3

Return pan to medium-high heat. Add carrot, shallots, thyme, and garlic to pan; sauté 2 minutes. Add wine to pan; cook 2 minutes or until liquid is reduced by half, scraping pan to loosen browned bits. Add stock to pan; cook 2 minutes or until slightly thickened. Stir in 1 1/2 teaspoons butter and Dijon mustard.

Step 4

Bring a large saucepan of water to a boil. Add haricots verts; cook 3 1/2 minutes or until crisp-tender. Drain. Place haricots verts, remaining 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, and remaining 1 1/2 teaspoons butter in a bowl; toss to coat. Serve haricots verts with chicken and sauce.

Ratings & Reviews

Great ingredients, kind of boring

Kim
October 09, 2015
This recipe had lots of tasty ingredients, but it just didn't seem to come together well.  It was kind of bland.  OK for a weeknight meal, however I don't think I'd make it again.

Love the Sauce!

ljc411
December 13, 2016
I think this is a good, solid recipe with great flavor! I added a little corn starch and broth to thicken up the sauce, and used fresh thyme from my garden. Easy to make too!

3 1/2 stars

daneanp
February 01, 2016
Doubled the recipe to feed the family.  As someone else posted, the flavors are mild (I even doubled the garlic).  But we liked it enough to make it again - maybe a bit more mustard next time.

Mild and delicious

teafortwo
October 25, 2015
My husband doesn't like mustard so I was worried it would be too strong for him. It was actually very mild with nice subtle hints of spices. Using fresh thyme made a difference, and I followed directions exactly but tripled the recipe for guests. Only 4 stars instead of 5 because prep was a bit time consuming. But I will definitely make again! The tomato recipe that accompanies this was also delicious and pairs well with this.