Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.


French Cafe Chicken Haricot Vert

This is our (very healthy yet super flavorful) take on classic French Chicken in Mustard Sauce. Our recipe packs a huge flavor punch with plenty of fresh herbs: garlic, rosemary and fresh flat leaf parsley. We keep the mustard but substitute concentrated chicken stock and a bit of water for the heavy cream and butter. The result: we kick the flavors into high gear, and drop the fat and calories dramatically for a modern approach to this classic bistro dish.


Pre chop everything when doing a quick sauté.. it makes assembly and cooking quick and fast; Fresh herbs are a must in this recipe; it wont work with dry herbs. Use your favorite Dijon style mustard… ideally a whole grain one. Feel free to add in or substitute different vegetables per your likes and dislikes… All OCTrainer recipes are more technique and base, than literal recipe.. mix in ‘free’ foods like vegetables and fresh herbs to your taste.


Serves 2

14 oz boneless skinless chicken breast, diced into 1/2” cubes
1/2 medium yellow onion, cut into large dice
2 cups (or more if you like) green beans (frozen or fresh)
2 cloves garlic, roughly chopped
1 1/2 tbl. chopped fresh rosemary
2 tbl. spicy brown or dijon mustard
1 package Swanson Chicken Flavor Boost (concentrated chicken stock)
1/4 cup water
3 tbl. chopped flat leaf parsley (much more flavorful than curly parsley)
Fresh ground pepper to taste


Weigh and slice boneless, skinless chicken breast into medium chunks, and set aside.

Chop onion, garlic, rosemary and parsley, and set aside.

Place green beans, fresh or frozen, in a large skillet; add 1/4 of water, a dash of salt (to keep the beans bright green), and cover, heat on high until 2/3rd done (test with fork). Drain, and set aside

In same skillet over medium high heat, spray pan with non stick canola oil spray, add onions and chicken. Sauté 5-6 min until cooked through, and the chicken starts to turn golden brown and the onions turn translucent. Add in garlic and rosemary. Sauté another 2 minutes or so (no longer or the garlic will burn). Add in dijon mustard, 1 package Swanson Chicken Flavor Boost, green beans and water. stir as sauce thickens and coats everything for 1-2 minutes. Remove from heat and add chopped parsley.

Serve over rice (we like 3-4 oz of Trader Joes Rice Medley per serving – comes frozen, in the purple box)