Balsamic Chicken Green Beans

1 tablespoon Dijon mustard. Pinch ground black pepper.

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12 teaspoon kosher salt.

Balsamic chicken green beans. Cook 3-4 minutes on both sides and remove once browned cooked though. Continue to sauté until green beans are cooked but crunchy. 2 cloves garlic minced.

Remove from pan set aside. Stir about 13 cup sauce into balsamic reduction to loosen then stir mixture. 14 cup balsamic vinegar.

14 cup extra-virgin olive oil divided. Heat 1 Tbsp oil over medium-high add green beans. Bring liquid in Dutch oven to simmer over medium-high heat and cook until the beans are of the tenderness you like.

Remove from the pan set aside. 1 teaspoon Italian seasoning. 1-12 to 2 pounds chicken breast tenders.

Heat remaining 1 Tbsp oil over medium-high add chicken and season with salt and pepper.

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