Baked Chicken Breasts With Dijon-White Wine Sauce And Haricots Verts

• 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

1. Preheat oven to 425u0b0.
2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Add chicken to pan; cook 5 minutes. Turn chicken; place pan in oven. Bake at 425u0b0 for 7 minutes or until done. Remove pan from oven. Place chicken on a plate; keep warm.
3. Return pan to medium-high heat. Add carrot, shallots, thyme, and garlic to pan; saute 2 minutes. Add wine to pan; cook 2 minutes or until liquid is reduced by half, scraping pan to loosen browned bits. Add stock to pan; cook 2 minutes or until slightly thickened. Stir in 1 1/2 teaspoons butter and Dijon mustard.
4. Bring a large saucepan of water to a boil. Add haricots verts; cook 3 1/2 minutes or until crisp-tender. Drain. Place haricots verts, remaining 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, and remaining 1 1/2 teaspoons butter in a bowl; toss to coat. Serve haricots verts with chicken and sauce.

olive oil, skinless, freshly ground black pepper, kosher salt, carrot, shallots, thyme, garlic, white wine, chicken, unsalted butter, mustard, verts

Taken from www.myrecipes.com/recipe/baked-chicken-breasts-dijon-white-wine-sauce-haricots-verts (may not work)