White Wine Chicken & Green Beans
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White Wine Chicken & Green Beans
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Looking for a tasty way to enjoy your favorite protein? Make this tender chicken in white wine sauce in 30 minutes!
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Ingredients
For the chicken
- 2 chicken breasts butterflied into 4 pieces
- salt & pepper for seasoning
- ¼ cup flour
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ cup chopped onion about 1 small onion
- 2 cloves of garlic minced
- 1 ½ cups chicken broth
- 1 cup white wine
- 1 ½ teaspoons cornstarch
- 2 teaspoons fresh thyme finely chopped or
- ¾ teaspoon dried thyme or poultry seasoning
For the green beans
- 1 lb fresh green beans
- 2 tablespoons butter
- 4 cloves of garlic minced
- 2 teaspoons Italian seasoning
- Pinch red pepper flakes optional
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup water
- 1 lemon divided
Instructions
- On a flat surface, butterfly the two chicken breasts into 4 thinner pieces. Pat dry with a paper towel and season with salt and pepper on both sides.
- Place the flour in a shallow dish and (dredge) lightly coat the chicken with flour on both sides. Shake off excess flour and set chicken breasts onto a plate.
- Heat a large pan over medium-high heat. Once hot, add the oil and heat it up.
- Place the chicken breasts in the hot pan and cook, without moving them, for 4 minutes on the first side, then once golden and seared, flip them over and continue cooking for an additional 4 to 5 minutes until the chicken breasts’ internal temperature reaches 165F. Remove from pan onto a plate.
- To the same pan, add the butter and melt it, using the back of a spatula to grease the entire surface. Add the onions and sauté, for 3 minutes, until they turn translucent and golden. Add the garlic, stir to cook the garlic for about 30 seconds.
- Add the chicken broth and white wine to the pan, bringing it to a simmer while stirring the tidbits from the bottom of the pan. Add the thyme, stir to combine, and reduce the heat to medium-low to simmer the alcohol off for about 10 to 15 minutes, until the sauce has also reduced to half to ⅓ the original amount.
- Meanwhile, prepare the green beans by heating up a large skillet over medium-high heat. Once hot, melt the butter. Add the garlic and sauté for 30 seconds, until fragrant.
- Add the green beans to the pan, Italian seasoning, red pepper flakes, salt, and pepper. Stir to distribute. Add the water to the pan and cover it immediately. Reduce the heat to low and simmer for 10 to 12 minutes, opening up the cover to stir occasionally.
- Once the green beans are ready, remove the lid, squeeze half a lime over the top, stir and turn off the heat.
- Once the white wine sauce is ready, in a small bowl, combine the cornstarch and 1 tablespoon of water and mix until smooth. Add the cornstarch mixture to the pan, mix to combine, and add the chicken breasts back to the pan, spoon the sauce over the top and simmer for 2 minutes to heat everything through.
- Serve the chicken with the cooked green beans and lemon wedges from the remaining ½ lemon sliced into wedges.
Nutrition Information
Show Details
Serving
1 serving
Calories
352kcal
(18%)
Carbohydrates
24g
(8%)
Protein
18g
(36%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
66mg
(22%)
Sodium
252mg
(11%)
Potassium
684mg
(20%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1221IU
(24%)
Vitamin C
33mg
(37%)
Calcium
99mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 352kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 66mg | 22% |
| Sodium | 252mg | 11% |
| Potassium | 684mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1221IU | 24% |
| Vitamin C | 33mg | 37% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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