This one seems simple, but it has so many layers of flavor. It's worth the 45 minute prep/cook time for a dinner for two. David really enjoyed this one too, sneaking ALL the leftovers afterwards since I made enough for four!
INGREDIENTS
6 oz green beans
4 oz cremini mushrooms
1 whole Roma tomato
1/8 oz chives
0.25 oz garlic
4 oz bacon
2-5 oz chicken cutlets
1.5 tsp oregano & garlic seasoning
3.5 oz creamy mushroom broth
0.5 oz sliced almonds
DIRECTIONS
1. Preheat oven to 425 degrees.
2. Trim stem ends off green beans and halve widthwise.
3. Wipe cremini mushrooms clean with damp paper towels. Remove stems if desired. Cut into slices, about 0.25 inch thick.
4. Medium dice Roma tomato into pieces, about 1/2 inch each.
5. Mince chives and garlic.
6. Arrange bacon in a single layer on a lightly oiled, foil-lined baking sheet. Roast 14-16 minutes until crispy. Transfer to a paper-towel-lined plate and allow to cool. Finely chop when cool.
7. Pat chicken cutlets dry with paper towels. Place in medium bowl. Season with salt, pepper, and 0.5 tsp of the oregano-garlic seasoning. Drizzle with 1.5 tbsp cooking oil. Turn to coat.
8. THeat 1.5 tbsp cooking oil in a medium saute pan over medium-high heat. Add chicken to hot pan. Cook 4-6 minutes on each side. Transfer to a cutting board, reserving the pan.
9. Heat 1 tbsp cooking oil in a large pan over medium-high heat. Add green beans and mushrooms to the hot pan, seasoning with remaining oregano-garlic seasoning and 0.25 tsp salt, with a pinch of paper. Cook 4-5 minutes or until lightly browned, stirring occasionally.
10. add 0.25 cup of water. Cook 3-4 minutes until green beans are tender and water has cooked off.
11. Remove from heat, adding tomatoes and half of the chives. Stir to combine.
12. Heat 1 tbsp butter in pan used for chicken over medium heat. Add garlic. Cook 1-2 minutes until fragrant.
13. Add creamy mushroom broth and chopped bacon. Stir to combine. Season with salt and pepper. Simmer for 2-3 minutes until sauce has slightly thickened.
14. Cut chicken cutlets into 5-7 slices each. Divide chicken between plates. Drizzle with creamy bacon sauce to taste. Pile veggies on the side, garnishing them with sliced almonds. Garnish the chicken with remaining chives.
This recipe serves 2.
MACRO INFO
770 Calories, 57g Fat, 9g Net carbs, 59g Protein
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