Chicken With Haricots Verts, Potatoes, And Toasted Almonds Recipe

Name: Chicken With Haricots Verts, Potatoes, And Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 boned skinned chicken breast halves (8 oz. each); 2 large shallots, minced; 3 garlic cloves, minced; 1 cup reduced-sodium chicken stock; 3 sprigs tarragon, plus chopped tarragon for garnish; 12 to 16 parcooked baby red potatoes; About 1/2 tsp. salt; About 1/4 tsp. freshly ground black pepper; 1 pound haricots verts (slender French green beans); 4 teaspoons toasted slivered almonds

Servings: persons

2 tablespoons olive oil
4 boned skinned chicken breast halves (8 oz. each)
2 large shallots, minced
3 garlic cloves, minced
1 cup reduced-sodium chicken stock
3 sprigs tarragon, plus chopped tarragon for garnish
12 to 16 parcooked baby red potatoes
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1 pound haricots verts (slender French green beans)
4 teaspoons toasted slivered almonds

1
Preheat oven to 375u00b0. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.
2
Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, tarragon sprigs, potatoes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.
3
Lay haricots verts over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and haricots verts are tender. Transfer chicken to a plate.
4
Season haricots verts-potato-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped tarragon and almonds.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 boned skinned chicken breast halves (8 oz. each), 2 large shallots, minced, 3 garlic cloves, minced, and more.

Yes, Chicken With Haricots Verts, Potatoes, And Toasted Almonds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Haricots Verts, Potatoes, And Toasted Almonds

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