This came out of a recent stay by my father in the hospital. He was in for congestive heart failure for the second time in four years and this was his first real meal outside. Think chicken pie without the pie; I was going for something improvised that could still pass muster in a fancy restaurant and I think I pulled it off.
I suggest you serve this with plenty of good French bread and a bed of egg noodles. A decent white wine would be the best accompaniment.
1 lb boneless chicken breast, sliced
1/2 medium onion, sliced
1/3 lb green beans
1/3 lb carrots, sliced (baby carrots are good for this as well)
2 cloves garlic, peeled and sliced
1/2 c white wine
1/2 tbsp flour
1/2 tbsp butter
olive oil
Preheat oven to 350F.
Heat oil in a saute pan and add chicken, onions, and garlic. Saute until chicken is cooked.
Add wine and flour and stir until incorporated. Add butter and stir in.
Put carrots and beans in a shallow baking pan (preferably a pyrex pie plate or individual crockery pans). Pour chicken-and-sauce mixture over vegetables.
Bake, covered, for fifteen to twenty minutes or until the vegetables are cooked. Serve in the baking pan or over a bed of egg noodles.
