Skillet Balsamic Chicken with Bacon and Green Beans

Heat a large non-stick skillet over medium heat. Add the chopped bacon and sauté until brown and crisp. Remove bacon pieces with a slotted spoon, transfer to a paper towel-lined plate, and set aside. Discard the majority of the bacon grease, leaving a very thin coating in the pan.

Season both sides of the chicken pieces with 1/4 teaspoon salt and black pepper and add to the skillet. Cook for 4 minutes per side, or until cooked through. Transfer to a plate and tent with foil.

Add the minced shallot to the now-empty skillet and sauté 1 minute, scraping up brown bits. Add the minced garlic and sauté for 30 seconds more.

Add the chicken broth, balsamic vinegar, and chopped fresh thyme to the skillet, and stir to combine. Add the trimmed green beans, increase the heat to medium-high, and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp-tender, stirring occasionally.

Transfer the chicken and green beans to a serving platter. Season green beans with the remaining 1/4 teaspoon salt and fresh black pepper.

Pour any leftover chicken juices into the skillet with the sauce and stir, cooking for an additional 30 seconds. Pour the sauce over the chicken and green beans, and top with the cooked chopped bacon.