Garlic Chicken Breast With String Beans Recipes

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STRING BEANS WITH GARLIC

Provided by Ina Garten

Categories     side-dish

Time 17m

Yield 8 servings

Number Of Ingredients 6



String Beans with Garlic image

Steps:

  • Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
  • Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.

1 1/2 pounds French string beans (haricots verts), both ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
2 to 3 garlic cloves, sliced
Freshly ground black pepper

GARLIC CHICKEN BREAST WITH STRING BEANS

Make and share this Garlic Chicken Breast With String Beans recipe from Food.com.

Provided by Lavender Lynn

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13



Garlic Chicken Breast With String Beans image

Steps:

  • Slice chicken breasts into 1/4 in strips; place in medium bowl.
  • Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover: refrigerate 20 minutes or until ready to cook.
  • Heat vegetable oil in wok(or large nonstick skiller) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish.
  • Return wok or skillet to high heat; add onion, garlic and black-bean sauce. Quickly stir in green beans and bell pepper. Add 1/4 C water, cover, and cook 3 minutes or until vegetables are tender-crisp.
  • Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.
  • Place in serving dish; serve immediately with rice or noodles.

Nutrition Facts : Calories 342.6, Fat 18.8, SaturatedFat 4.1, Cholesterol 72.6, Sodium 583.7, Carbohydrate 16.6, Fiber 4.1, Sugar 7.5, Protein 27.4

1 lb chicken breast, boneless, skinless
2 tablespoons soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil, toasted
2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 cup onion, peeled, cut into 1/2 inch wedges
2 tablespoons garlic, minced
1 teaspoon black bean sauce
13 ounces green beans, fresh, trimmed, cut in 3 in pieces
1 cup red bell pepper, large, diced
hot cooked rice (for serving) or noodles (for serving)

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE

This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.

Provided by Ali Slagle

Categories     easy, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 7



Slow-Roasted Chicken With Garlicky Green Beans and Sage image

Steps:

  • Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
  • Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
  • Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.

1 1/2 pounds green beans, trimmed
Cloves from 1 head garlic (about 10 cloves), smashed and peeled
15 fresh sage leaves
6 tablespoons extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
2 1/2 to 3 pounds chicken leg quarters or bone-in, skin-on chicken thighs, patted dry
1 teaspoon sherry vinegar, apple cider vinegar or white wine vinegar

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  • Add all the marinade ingredients to the chicken in a bowl, mix well with your hands so the chicken absorbs all the marinade liquid, and set aside.
  • Prepare the sauce by mixing together ½ cup stock or water, 1 teaspoon sugar, 1 tablespoon soy sauce, 2 teaspoons dark soy sauce, ¼ teaspoon sesame oil, a pinch of freshly ground white pepper, and 2 teaspoons cornstarch.
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