One Skillet Chicken with Bacon and Green Beans

This is from the website!

Jacob and I made this recipe tonight. It got a 4.5 rating out of 5. I have to say the beans cooked up nicely and were very tasty. It wasn't a hard recipe, but it did take some time to prep with several steps. I enjoyed cooking with Jacob. We made mashed potatoes to go with the meal. Here is a link to the recipe One Skillet Chicken with Bacon and Green Beans

 

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:

1. 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.
2. 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.
3. 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.
4. 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.