Alsatian Green Beans and Chicken
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a saucepan of boiling water, cook green beans for 5 minutes or until tender but firm. Drain well and place in platter or serving bowl.
Toss chicken cutlets with oil, garlic, parsley, salt and pepper. Melt butter in large nonstick skillet over medium-heat and cook cutlets, turning once for about 8 minutes or until internal temperature reaches 165°F (74°C). Remove to plate.
Add bacon and cook for about 5 minutes or until starting to crisp. Stir in tomato and anchovy paste to combine. Add wine and salt; bring to a simmer. Simmer for 5 minutes or until slightly thickened. Whisk in mustard.
Slice cutlets into thin strips and stir into sauce with vinegar. Pour over green beans and toss well to combine.
|Saturated Fat||6 g|
|Per serving||% Daily Value|