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Cut onion into thin wedges; set aside. In a small saucepan cook fresh green beans in a small amount of water about 10 minutes or just until tender. Drain off water; set aside. If using frozen beans, cook according to package directions. Meanwhile, sprinkle chicken with thyme and pepper. In a large skillet heat oil over medium-high heat. Reduce heat to medium. Add chicken and cook for 2 minutes.
Turn chicken. Add onion to skillet. Cook for 6 to 8 minutes or until an instant-read thermometer inserted in chicken registers 165°F, stirring onion frequently and turning chicken if necessary to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium-low if chicken or onion brown too quickly. Remove chicken and onion; keep warm. Add squash and tomatoes to skillet; cook and stir for 3 to 5 minutes. Remove from skillet and set aside with chicken.
Add wine, water and Worcestershire sauce to skillet. Bring to boiling; reduce heat. Simmer for 2 minutes, scraping up brown bits from the pan. Return chicken and vegetables to skillet Add green beans; heat through. Spoon sauce over chicken and vegetables to serve.