Sunday, October 9, 2016

Deviled Chicken & Green Beans

The original recipe for this dish was prepared as a 

cold salad. This configuration works well but 

slave reshaped it into a one dish meal.

This is low fat, easy to put together and doesn't 

take long. With only one pan to clean, you will 

find this an quick go to when pressed for a dinner. 

The mustard – cream cheese sauce flavors the air 

as well as the beans, carrots and chicken.


1 Tbs. yellow mustard

4 oz low fat cream cheese at room 


2 Tbsp. balsamic vinegar

2 Tbs sugar

1/4 tsp. dried thyme

½ tsp. white pepper

Chicken and Green Beans Salad
1.5 lbs boneless, skinless chicken breast, cut 

into 1.5 inch pieces

8 oz fresh green beans, rinsed

8 oz shredded carrots


Add mustard, vinegar, sugar and cream 

cheese mixed into a medium bowl. Season 

with thyme & white pepper, mix well.

(Use a fork or whisk to combine.)

Chicken & Green beans

Use 1.5 lbs boneless skinless chicken, cut 

into 1.5 inch cubes. Heat 2 Tbs oil in skillet 

over medium heat. Cook the chicken until 

browned (about 8 to 10 minutes) set aside.

Add fresh green beans to the skillet and 

saute for about 3 minutes then add carrots. 

Return the chicken to skillet. Let cook for 10 

minutes stirring occasionally so it does not 


Stir in the dressing and let cook together for 

another 5 minutes. Stir occasionally.

Serve with a brown and serve bread.

Servings: 4
Per Serving: Calories 375 * Calories from Fat 60 * Cholesterol 148mg * Sodium 438mg
Sugars 9.8g. * Protein 60.5 g

For some music, how about:


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


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