Honey-Rosemary Chicken with Dilly Green Beans

The chicken dish that I prepared tonight is one of my all-time favorites.  I fix it all the time, because it is very simple and can be prepared quickly.  I got the Honey-Rosemary Chicken from Rachael Ray.  She prepared it on her talk-show and I immediately knew that I had to make this.  The glaze that goes along with this dish is also tasty with rice, beans or whatever side dish you may be preparing. 

When you are cooking your chicken, make sure that you don't try to move it around until it's ready to be flipped.  Five to six minutes should be enough time.  If you have followed the directions and used the proper amount of oil, the chicken should be beautiful and golden.  I know the recipe says 4 -6 chicken breasts.  I only ever use the number I actually need.  It makes no difference how many you use. I have never used pine nuts (mainly because I couldn't find any), but I once used cashew pieces.

This is my second attempt at making these green beans. I don't think that I will be trying them a third time.  The first time, I did not follow the recipe exactly and I wasn't thrilled at how they turned out.  This time, I followed the recipe exactly and was, yet again, less than impressed.  The first time, I used canned beans and this time I used fresh home-grown beans.  I don't like green beans that aren't soft and cooking beans for 3 -5 minutes just isn't long enough.  I feel like if you cooked the beans like normal and then drained them and prepared them with this recipe, it might be better.  I have plenty of beans and I may give it a try if I can. I will leave the recipe if you decide you want to try it and have better luck that I have...let me know.

Honey-Rosemary Chicken
(Rachael Ray)

2 tablespoons Extra Virgin Olive Oil, divided

Salt and black pepper

4 6-ounce pieces boneless, skinless chicken breast

1 large shallot, finely chopped

2 cloves garlic, finely chopped

3 sprigs rosemary, finely chopped

½ cup honey

1 rounded Tbs. Dijon mustard

Juice of 1 lemon

A handful of pine nuts or sliced almonds, toasted (optional)

Heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high heat. Season chicken with salt and pepper. When oil smokes, add chicken to the pan and cook 6 minutes on each side. Remove from pan and cover with foil.

Reduce heat under pan to medium and add another tablespoon EVOO, a turn of the pan. Add shallots, garlic and rosemary to pan and cook 2-3 minutes. Add honey, stir in Dijon and lemon juice. Add chicken back to the pan and coat on all sides with the bubbling glaze. Turn off heat.

Dilly Green Beans

½ cup chopped onion

1 tsp. butter

1 teaspoon canola oil

1 ½ cups frozen cut green beans, thawed

3 Tbs. dill pickle juice

1 tsp. sugar

1 tsp. dill weed

In a small skillet, sauté the onion in butter and oil until tender. Add green beans; cook for 2-3 minutes or until heated through. Stir in the pickle juice, sugar and dill; toss to coat.