Here you go, another unique and flavorful way to serve wholesome chicken breast and veggies! What stands out about this dish is the savory flavor of fresh tarragon and the creaminess of the sauce.
Serve it up on a big bed of CAULIFLOWER COUSCOUS for a quick, healthy family dinner.
Note: Cooking with fresh herbs, like tarragon, is a simple way to really turn up the flavor dial, in a natural, wholesome way. Consider planting fresh herbs in your garden or if you don’t have any outdoor space, you can grow your favorite herbs in little pots by your kitchen sink.
¼ pound green beans, trimmed and halved
2 tablespoons extra-virgin olive oil
2 boneless, skinless chicken breasts
sea salt and black pepper to taste
3 shallots, minced
½ cup dry white wine
¾ cup chicken broth
¼ cup coconut cream
¼ cup fresh tarragon, minced
2 tablespoons dijon mustard
In a large saucepan over high, bring 2 inches of water to a boil. Add the green beans and cook until tender, about 3 minutes. Drain and set aside.
In a grill pan, heat 1 tablespoon of the olive oil over medium-high heat. Rinse the chicken breasts and pat dry with paper towels. Season both sides with sea salt and black pepper. Place the chicken breasts in the heated grill pan and cook, turning once, until golden and cooked through, about 8 minutes per side. Transfer to a cutting board or plate and, once cooled, cut into bite-size pieces.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic. After 3 minutes, add the wine; 3 minutes later, add the chicken broth, coconut cream, tarragon, and Dijon. Season with salt and pepper.
Add the green beans and chicken to the sauce. Mix well and serve.