Alsatian Green Beans and Chicken

Prep Time: 15 min
Cook Time: 25 min
Serves: 4

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.


8 oz (230 g) green beans, trimmed
1 lb (0.5 kg) thin sliced chicken breasts
1 tbsp (15 mL) canola oil
2 cloves garlic, minced
1 tbsp (15 mL) fresh parsley, chopped
pinch each salt and fresh ground pepper
2 tbsp (30 mL) butter
6 slices chicken bacon, chopped
1 tomato, chopped
1/2 tsp (2.5 mL) anchovy paste
1/2 cup (125 mL) white wine
pinch salt
2 tsp (10 mL) Dijon mustard
1 tbsp (15 mL) white wine vinegar


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.