Lunch: Baked Chicken Breasts with Dijon-White Wine Sauce and Haricots Verts Recipe | MyRecipes

Recipe by Robin Bashinsky White wine and Dijon mustard are a classic bistro-style pair for chicken. Carrots add body and a touch of sweetness to the pan sauce, but you can leave them out, if you like.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Baked Chicken Breasts with Dijon-White Wine Sauce and Haricots Verts Recipe | MyRecipes

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

2 teaspoons olive oil
2 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt, divided
1/4 cup finely diced carrot
2 tablespoons thinly sliced shallots
1 teaspoon chopped fresh thyme
2 garlic cloves, chopped
1/4 cup dry white wine
1/3 cup unsalted chicken stock (such as Swanson)
1 tablespoon unsalted butter, divided
1 teaspoon Dijon mustard
1/2 pound haricots verts or green beans, trimmed

Instructions

Preheat oven to 425 °.
Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Add chicken to pan; cook 5 minutes. Turn chicken; place pan in oven. Bake at 425 ° for 7 minutes or until done. Remove pan from oven. Place chicken on a plate; keep warm.
Return pan to medium-high heat. Add carrot, shallots, thyme, and garlic to pan; sauté 2 minutes. Add wine to pan; cook 2 minutes or until liquid is reduced by half, scraping pan to loosen browned bits. Add stock to pan; cook 2 minutes or until slightly thickened. Stir in 1 1/2 teaspoons butter and Dijon mustard.
Bring a large saucepan of water to a boil. Add haricots verts; cook 3 1/2 minutes or until crisp-tender. Drain. Place haricots verts, remaining 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, and remaining 1 1/2 teaspoons butter in a bowl; toss to coat. Serve haricots verts with chicken and sauce.

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