Pan Seared Chicken with Green Beans

Pan Seared Chicken with Green Beans

Christine Goss

www.Brunos.com

1 ½ lbs boneless chicken breast, pounded thin

1 lb. fresh green beans (or vegetable of choice)

12 oz. flavored diced tomatoes (such as Italian or Rotel Mexican flavor)

Salt and pepper to taste

1 tbs. olive oil

Season chicken with salt and pepper.

Heat oil in large skillet over medium high heat.

Sear the chicken breast approximately 2 minute per side or until browned.

Remove chicken from skillet and set on paper towels to drain.

Add green beans to skillet and sauté for 3 to 4 minutes stirring often.  You are looking for signs of searing on the green beans.

Put chicken back into skillet and add the flavored diced tomatoes

Cover with foil and pop into a 400 degree oven for approximately 25 5o 30 minutes until chicken is cooked and green beans are tender.

Serve with mashed potatoes using the juice from the tomatoes as a sauce.  (If using Rotel tomatoes serve with rice for a Mexican flair)

Noon Cooking - December 21, 2011