Monday, May 18, 2009

Chicken with Haricots Verts & Lemon Butter

I am the only one in my house who likes green beans. But, I decided to make this recipe anyway...hoping to use the leftovers for a few lunches. Haricots Verts is french for green beans. They are longer & thinner than typical American varieties & cook in less time.

This recipe also uses fresh chives. Which, you can see, I have an abundance of at the moment. That was another reason I wanted to try it.
The recipe serves 4 & I have adapted it a bit here.

Start with 4 boneless, skinless chicken breasts (I used less here). Pound them between some plastic wrap to about a 1/4" thickness.

Then begin prepping the remaining ingredients.
Wash & trim a pound of Haricots Verts,

thinly slice 2 large shallots,

mince about 2 tablespoons of fresh chives,

measure out 2 tablespoons of butter,

grate a teaspoon & a half of lemon zest,

and juice 2 tablespoons of lemon juice.

Next, heat 2 tablespoons of olive oil in a large saucepan over medium heat.

Season the chicken with some salt & pepper,

and dust both sides with flour.
Shake off the excess,

and arrange in the pan with the sliced shallots.

Cook for about 5 minutes. Move the shallots around as the chicken cooks. Flip the chicken & cook for another 5 minutes.

Remove the chicken & set aside on a plate, for now.

Leave the shallots in the pan & add the butter, lemon juice, lemon zest & a 1/2 cup white wine.

Add the beans & toss to coat with the sauce. Cover the pan & cook until beans are tender, but still crisp,...about 3 minutes.

Add the chicken back in & cook for an additional 2-3 minutes. Arrange the chicken & green beans on a plate & garnish with some of the fresh chives.


suzyqpatch said...

This looks yummy and easy enough. I'm definitely going to make it. Thanks to you, I no longer need a cookbook ;)

Anonymous said...

don't know if i like those hairy coverts.

kate said...

i know you don't like green beans either, dad.

Monica said...

Kate, this looks fabulous. Can't wait to try it!

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