Skip to content
This unique way to serve up chicken is a wonderful way to retain the juiciness in the chicken and add flavour and texture to green beans. A great recipe for a luncheon or weeknight meal.
Serves: 4
Prep Time: 15 min
Cook Time: 25 min


8 oz green beans, trimmed
1 lb thin sliced chicken breasts
1 tbsp canola oil
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
pinch each salt and fresh ground pepper
2 tbsp butter
6 slices chicken bacon, chopped
1 tomato, chopped
½ tsp anchovy paste
½ cup white wine
pinch salt
2 tsp Dijon mustard
1 tbsp white wine vinegar

Food Safety

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.


  1. 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.

  2. 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.

  3. 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.

  4. Slice cutlets into thin strips and stir into sauce with vinegar. Pour over green beans and toss well to combine.

Nutrition Info

Per serving Amount
Protein30 g
Fat16 g
Saturated Fat6 g
Carbohydrate8 g
Fibre2 g
Sugar2 g
Cholesterol90 mg
Sodium640 mg
Per serving % Daily Value
Vitamin A10
Vitamin C20