This recipe’s yogurt-dipped chicken breasts are delicious and moist, with a beautiful, crunchy breaded coating.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 slices bacon
- 2 pounds fresh green beans, trimmed
- ½ cup finely chopped onion
- ½ cup brown sugar
- ¼ cup white vinegar
- ½ teaspoon salt
- ½ teaspoon dry mustard
- ground black pepper to taste
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
- Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
- Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.
Nutrition Facts
| Calories | 118 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 260 mg |
| Sugars | 15 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
4.17.20 I knew that the amount of brown sugar in this recipe would be too much for us, so I scaled it back to 1/3 of that amount (personal taste preference), and my husband even commented that was almost too sweet for him. Rather than steaming the green beans stove top, I microwaved them for 2-1/2 minutes, and they were perfectly cooked. I’ve made many sweet-sour green beans over the years, but this is the first time that I‘ve used brown sugar rather than white sugar. I definitely could tell a difference, and actually liked it better. The other ingredient that differentiates this recipes is the dry mustard, and again, liked it a lot. I would suggest that you start out with a smaller amount of brown sugar because this recipe really has quite a bit. You always can add more, but if it’s too sweet, you can’t take it out. Thanks for sharing your Grandma’s recipe, we liked it!