Chicken and green beans are cooked in a creamy bacon and shallot sauce. It’s a great easy dinner meal you can make any night of the week and the best part is that it’s grain-free but still gives a pasta kind of vibe.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
10 chicken tenderloins
1 tbsp olive oil
1 tbsp chopped thyme
1 tbsp chopped sage
1 tbsp chopped rosemary
8 oz bacon, chopped
2 small shallots or 1 large, sliced thin
2 tbsp salted butter
1/2 cup chicken broth or stock
8oz green beans, washed and trimmed
1/2 cup heavy cream
1 cup shredded Parmesan cheese
Toss your chicken tenderloins with 1 tbsp olive oil, fresh-cut herbs, and a generous amount of salt and pepper.
Using your largest skillet, ideally a stainless steel skillet, cook your chopped bacon for about 10 minutes over medium-high heat until crisp. Then, remove the bacon to a paper towel, but leave the grease in the pan.
Optional: Give your shallots a quick crisp in the bacon grease, then remove and set aside until step 5.
Arrange chicken tenderloins in the skillet, and brown over medium heat for about 3 minutes on each side. If they’re particularly thick tenderloins, you can do this covered for half the time, though they do not need to cook completely through in this first round because they get cooked again in the sauce. Remove and set aside.
Add sliced shallots to the skillet, and when the skillet begins to dry out, add up to two tablespoons of butter. Cook for about 3-5 minutes or until soft, then add broth and scrape the bottom of the skillet to get up all the flavor into the shallots. Simmer for an additional 3 minutes until the broth is reduced in half and is slightly thickened.
Add beans and cook covered for about 3 minutes, then uncover. Add chicken and cook until the liquid is mostly dissolved (about 3 minutes) and is thick.
Add heavy cream and bring to a simmer, then add Parmesan slowly (you can use less if you started with less liquid in the pan before the heavy cream), top with crispy crumbled bacon, and enjoy!
Heavy cream is used to make a thicker sauce so that you don’t need to add any flour for a roux, but if you’d like to go the opposite way and make it lower calorie, you could use light cream instead of heavy cream, or you could omit it entirely and add a little more broth and let that reduce.