Makes 4 servings.
This recipe idea was inspired by foods we had on hand, including our garden bounty. It was a great way to utilize the excess Super Sweet 100 mini cherry tomatoes from the garden. It makes a lovely meal, whether you’re using ingredients pulled together from your garden or from the market.
2 tablespoons olive oil
8 thin-cut boneless, skinless chicken breasts
3 cups haricots verts (very thin whole green beans)
2 cups cherry or grape tomatoes, halved
1 or 2 garlic cloves, minced or pressed (½ teaspoon; optional)
1 medium onion, diced, or 1 cup frozen diced onions
1 small handful of mixed fresh parsley, oregano, and basil, minced, or 2 teaspoons Italian seasoning
½ cup low-sodium chicken broth or white wine
Preheat the oven (or a toaster oven) to 250°F.
In a large nonstick skillet, heat the olive oil over medium-high heat in a nonstick skillet. Working in batches as needed (you may only be able to do 2 to 4 breasts at a time, depending on the size of your skillet), add the chicken and cook for 1 minute, then reduce the heat to medium and cook for 2 to 3 minutes more. Turn the breast and cook for 2 minutes more, until browned on both sides but not cooked through (the chicken will finish cooking in the sauce). Remove and place on baking sheet in oven or transfer the chicken to a platter and cover to keep warm. Repeat until you have cooked all the chicken.
Immediately start cooking the green beans in a microwave or in a steamer basket over a pot of boiling water for about 5 minutes, or until crisp-tender.
In the same skillet, sauté the tomatoes, garlic (if using), and frozen diced onions (no need to thaw them first) over medium-low heat. Add the herbs and the broth and cook until the liquid has reduced and thickened slightly. Return all the chicken to the skillet and spoon the sauce over the chicken.
Divide the haricots verts among four plates. Place two chicken breasts on top of the beans on each plate, top with the sauce, and serve.