Devilish Chicken and Cool Green Beans

Name: Devilish Chicken and Cool Green Beans
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO); 2 teaspoons paprika; 1 teaspoon dry mustard or 1 tablespoon spicy mustard; Salt and freshly ground black pepper; 4 boneless, skinless chicken breasts, 6 to 8 ounces each; 1 medium onion, thinly sliced; 4 garlic cloves, chopped; 1 red bell pepper, cored, seeded, quartered lengthwise, and sliced into thin strips; 1 tablespoon tomato paste; 1 teaspoon crushed hot red pepper flakes; 1 1/2 cups chicken stock or broth; 1 to 1 1/2 pounds green beans, stem end trimmed; 10 fresh mint leaves, chopped; A handful of fresh flat-leaf parsley, chopped; 2 tablespoons cold butter

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

3 tablespoons extra-virgin olive oil (EVOO)

2 teaspoons paprika

1 teaspoon dry mustard or 1 tablespoon spicy mustard

Salt and freshly ground black pepper

4 boneless, skinless chicken breasts, 6 to 8 ounces each

1 medium onion, thinly sliced

4 garlic cloves, chopped

1 red bell pepper, cored, seeded, quartered lengthwise, and sliced into thin strips

1 tablespoon tomato paste

1 teaspoon crushed hot red pepper flakes

1 1/2 cups chicken stock or broth

1 to 1 1/2 pounds green beans, stem end trimmed

10 fresh mint leaves, chopped

A handful of fresh flat-leaf parsley, chopped

2 tablespoons cold butter

Preparation

Step 1
In a large skillet, heat 2 tablespoons of the EVOO (twice around the pan) over medium-high heat. Mix the paprika and mustard with some salt and pepper and season chicken breasts on both sides. Add the seasoned chicken to the skillet and brown on the first side for 3 minutes, flip, and then sear the second side, 2 minutes. Remove the chicken and reserve on a plate under a foil tent. To the pan, add the onion, garlic, bell pepper, tomato paste, and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently. Add 1 cup of the chicken stock to the vegetables and bring it to a simmer. Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.
Step 2
While the chicken is cooking, prepare the cool green beans. Heat a medium skillet with the remaining tablespoon of EVOO, then add the green beans, season with salt and pepper, and cook for 1 minute. Add the remaining 1/ 2 cup of chicken stock and continue to cook for 3 to 4 minutes, or until the green beans are tender. Add the mint and half of the parsley.
Step 3
Remove the chicken from the skillet to a platter. To finish the sauce, turn the heat off and add the remaining parsley and butter, stirring to melt the butter. Pour the sauce over the chicken. Serve both the chicken and green beans immediately.

Rachael Ray's 30-Minute Get Real Meals

TagsChicken Breast Chicken Poultry Green Bean Bean and Legume Vegetable Main Dinner Gluten Free Weeknight Meals Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes