6 tablespoons unsalted chicken stock
1/3 cup honey
2 tablespoons dark sesame oil, divided
1 1/2 tablespoons whole-grain mustard
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons toasted sesame seeds
2 (8-ounce) packages trimmed fresh green beans
1 tablespoon unsalted butter, melted
2 tablespoons sliced almonds, toasted
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1. Combine chicken stock, honey, 1 tablespoon oil, and mustard in a small saucepan over medium-high heat, stirring with a whisk; bring to a boil. Reduce heat; cook 10 minutes or until syrupy, stirring occasionally.
2. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side or until done. Pour honey mixture over chicken, and sprinkle with sesame seeds.
3. Prepare green beans according to package directions. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and beans in a bowl; toss to coat. Sprinkle with almonds.