Categories: Meals
Ingredients
- 1 Rosemary Sprig
- 12 oz. Green Beans
- 2 Garlic Cloves
- 6 oz. Cremini Mushrooms
- 2 Boneless Skinless Chicken Breasts
- 3 fl. oz. Sherry Wine
- 4 fl. oz. Light Cream
- 2 tsp. Chicken Base
Directions
-
Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
-
Trim ends off green beans. Mince garlic. Cut mushrooms into ¼" slices. Stem and mince rosemary. Pat chicken breasts dry, and season both sides with a pinch of pepper.
-
Place green beans on prepared baking sheet and toss with garlic, 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper.
-
Spread into a single layer on one half of prepared baking sheet. Roast 5 minutes. Remove from oven. Green beans will finish cooking in a later step. While green beans cook, heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes.
-
Transfer chicken, seared side up, to empty half of prepared baking sheet. Reserve pan; no need to wipe clean. Roast until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken and green beans roast, make gravy.
-
Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add mushrooms and rosemary (reserving a pinch for garnish) to hot pan. Stir occasionally until browned, 2-3 minutes. Add sherry and cook until slightly thickened, 3-4 minutes. Stir in cream and chicken base. Cook until mixture reaches consistency of a light gravy, 1-2 minutes.
-
Plate dish as pictured on front of card, garnishing with remaining rosemary. Bon appètit!