One Skillet Chicken with Bacon and Green Beans

• Gluten free

• Meat

  • 4 strips Bacon, center cut
  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 8 oz French green beans
  • 2 cloves Garlic
  • 2 tbsp Shallot
  • 1 tsp Thyme, fresh

• Canned Goods

  • 3/4 cup Chicken broth, low-sodium

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Beer, Wine & Liquor

  • 1/2 cup White wine, crisp

Found on skinnytaste.com

Description

Ingredients

• 4 strips center-cut bacon, chopped
• 1 pound boneless, skinless chicken breasts, cut lengthwise into thin cutlets
• kosher salt
• freshly ground black pepper
• 2 tablespoons minced shallot
• 2 cloves garlic, minced
• ¾ cup low-sodium chicken broth
• ½ cup crisp white wine, such as Sauvignon Blanc (use broth for Whole30 or Paleo)
• 1 teaspoon chopped fresh thyme
• 8 ounces French green beans

Directions

• Heat a large non-stick skillet over medium heat.  Add the bacon and sauté until brown and crisp.  Remove bacon pieces with a slotted spoon, transfer to a paper towel lined plate and set aside.  Discard the majority of the bacon grease, leaving a very thin coating in the pan. Season both sides of the chicken pieces with 1/4 tsp salt and black pepper and add to the skillet. Cook 4 minutes per side, or until cooked through.  Transfer to a plate and tent with foil. Add the shallots to the now empty skillet and sauté 1 minute, scraping up brown bits.  Add the garlic and sauté 30 seconds more. Add the broth, wine and thyme and stir.  Add the green beans, increase the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp tender, stirring occasionally. Transfer the chicken breasts and green beans to a serving platter. Season beans with 1/8 teaspoon salt and fresh pepper. Pour chicken juices into sauce with 1/8 teaspoon salt, stir and cook for an additional 30 seconds.  Pour sauce over the chicken and green beans and top with chopped bacon.

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