Monday, May 18, 2009
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.