I have been really trying to open my horizons when it comes to our nightly dinners. I need some new dishes to try out and enjoy. I like creating new dishes and being challenged in my kitchen. This dish was inspired by a meal we had thanks to Home Chef, Garlic-Thyme Roasted Chicken with green beans and apples.
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What you will need:
13 oz. Boneless Skinless Chicken Breasts
2 tsp. Chicken Demi-Glace
2 Garlic Cloves
3 Thyme Sprigs, mince
4 oz. Light Cream
8 oz. Green Beans, chop
1 onion, slice
1 Fuji Apple, slice
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans, apples, and shallots to hot pan and stir occasionally until lightly charred. Remove vegetables to one half of prepared baking sheet and season with ¼ tsp. salt and a pinch of pepper.
Return pan used to cook vegetables to medium-high heat and add olive oil. Add chicken breasts to hot pan and cook until browned. Transfer chicken, seared side up, to empty side of baking sheet.
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
When chicken and vegetables have 5 minutes remaining to roast, return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add garlic and thyme to hot pan, cook for about 30-60 seconds. Add cream, demi-glace, and a pinch of salt and pepper. Bring to a simmer. Once simmering, stir constantly until slightly thickened. Remove from burner.
The sauce is delicious and we place it over top the chicken breasts.
Serve & Enjoy!