That Chicken & Green Bean Thing
"Fresh Green Beans work best in this recipe, but if not available then by all means use frozen or even canned. I used to think that green beans had to be cooked to death swimming in bacon grease like Grandma made but then someone once put a just off the vine green bean in my mouth and I fell in love with the crispness and try to use fresh all the time now. Who knew?"
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3 boneless skinless chicken breasts
- 29.58-44.37 ml real butter
- 118.29 ml water
- 946.36 ml fresh green beans
- 453.59 g bottle Italian dressing (NOT creamy or you can always make your own)
- 1 large firm tomatoes or 3 roma tomatoes, chopped (optional)
directions
- Rinse and pat dry chicken.
- Cut into either strips or chunks.
- In large skillet melt butter and cook chicken on low heat adding water if needed to continue to cook chicken.
- When chicken is done (juices running clear with no pinkness) toss green beans on top of chicken.
- Shake dressing well and pour over top of green beans covering all and cover tightly and simmer and steam for at least ten minutes.
- If adding tomato do so now and cover again.
- Cook another ten minutes or so until green beans are still crisp but are steamed nicely.
- Check every so often to make sure that your chicken is not burning and add a little water if needed.
- Serve with fresh bread sticks or french bread to get all the lovely juices.
- Cooking times may vary to taste Hope you enjoy!
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Reviews
-
Made this quite a few times. Super yummy and easy!!! I do season the chicken first. Goes great with mashed potatoes! -
This was very easy to make and tasted good. I think the next time that I make it that I will season the chicken while it is cooking. Everyone in my house love it and we have 6 in the family, so it's hard to please everyone. Thanks for posting!!
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This was quick and very tasty. I only used about 3/4 of a bottle of dressing (all I had) and used frozen french cut beans. Right before serving I added some freshly grated parm. cheese which thickened the sauce slightly and added a nice flavor. Will make again.
RECIPE SUBMITTED BY
Wow, what a year and it's only May! We moved to Tucson from Missouri in late March and We Love it! Madly Huge differnce from the Show-me State. It REALLY is a Dry Heat! My husband grew up in the desert in California and has been wanting to wander this way since we met, and when the opportunitycame our way, we set off.
I am always on the lookout for new-to-me old cookbooks. I love to read the cookbooks to get ideas and inspiration. I particularly enjoy the ones that read like books. For the amount of cooks books I own it is surprizing just how little I ever follow a recipe. I am always and forever reinventing recipes and making them suit our tastes.
We have tried a few restaurants in Tucson and look forward to the vast diversity that the city offers.. We have found the perfect little taco stand that serves wonderful tacos and many other items we want to try!
