Twenty-third Post: Garlic and White Wine Sauteed Chicken with Balsamic Green Beans

This meal was easy to cook, and is even easier if everything is assembled before you're ready to cook (I've learned this the hard way: see scorched beans from Post #21).

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So get everything set. Here's what you'll need:

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~ Chicken tenderloins

~ Garlic cloves (I used 2)

~ White wine

~ Lemon juice

~ Basil

~ Salt/pepper

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For the green beans (now this is tough, so pay attention):

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~ Green beans (precut, prewashed)

~ Water

~ Balsamic vinegarette marinade (optional)

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Get the chicken in the pan, get the wine to room temperature, get the garlic cloves peeled and ready to be pressed... Pour some white wine over the chicken tenderloins in the pan and crush the garlic over them. Snip up some fresh basil (or add some dried). Salt and pepper the chicken to taste. Keep it simmering as you cook the beans.

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Put the beans in a bowl and add about two tablespoons (if that) of water and cover tightly with plastic wrap. Put it in the microwave for about three minutes. Let it sit and steam until the chicken is done.

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As the chicken is cooking, add a little lemon juice. Keep adding a bit of wine as the liquid cooks away. Once the chicken is done, drain the beans and toss with a touch of balsamic vinegarette marinade.

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I served this meal with a Mirassou Chardonnay. It was fruity and balanced well with all the flavors in the chicken..

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All in all, a quick, easy, tasty meal for a busy Monday!

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Yours in the love of good food and wine,

AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.