Baked Chicken Breasts with Dijon-White Wine Sauce and Haricots Verts recipes

Baked Chicken Breasts with Dijon-White Wine Sauce and Haricots Verts recipes
13 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
Nutrition
372
19% daily value
2 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

24% 15

Saturated

27% 5

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

5% 14

Carbs (net)

- 9

Fiber

17% 4

Sugars

- 5

Sugars, added

- 0

Protein

84% 42

Cholesterol

46% 139

Sodium

16% 372

Calcium

7% 75

Magnesium

21% 86

Potassium

28% 963

Iron

13% 2

Zinc

11% 2

Phosphorus

63% 442

Vitamin A

25% 229

Vitamin C

29% 17

Thiamin (B1)

19% 0

Riboflavin (B2)

27% 0

Niacin (B3)

90% 18

Vitamin B6

82% 2

Folate equivalent (total)

15% 60

Folate (food)

- 60

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

0% 0

Vitamin E

12% 2

Vitamin K

29% 23
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