Name: Chicken with Haricorts Verts and Lemon Butter
Yield: Makes 4 servings
Ingredients: 4 boneless chicken breast halves (with or without skin); All purpose flour; 2 tablespoons olive oil; 8 shallots, peeled, halved; 2 tablespoons (1/4 stick) butter; 1/4 cup fresh lemon juice; 1 1/2 teaspoons finely grated lemon peel; 1 pound haricots verts, trimmed; 2 tablespoons minced fresh chives

If you cant find haricots verts, look for slender green beans.

Recipe information

Yield
Makes 4 servings

Ingredients

4 boneless chicken breast halves (with or without skin)

All purpose flour

2 tablespoons olive oil

8 shallots, peeled, halved

2 tablespoons (1/4 stick) butter

1/4 cup fresh lemon juice

1 1/2 teaspoons finely grated lemon peel

1 pound haricots verts, trimmed

2 tablespoons minced fresh chives

Preparation

Step 1
Sprinkle chicken with salt and pepper; lightly dust with flour to coat. Heat oil in large skillet over medium heat. Add chicken and shallots; sauté until chicken is golden and just cooked through, about 5 minutes per side. Transfer chicken to plate.
Step 2
Melt butter in skillet with shallots over medium heat. Add lemon juice and lemon peel, then haricots verts; toss. Cover and cook until beans are crisp-tender and shallots are cooked through, about 3 minutes. Return chicken and any juices to skillet; sprinkle with chives. Simmer until sauce thickens enough to coat, about 2 minutes. Season to taste with salt and pepper. Transfer chicken and vegetables to platter and serve.

TagsChicken Breast Chicken Poultry Green Bean Bean and Legume Vegetable Lemon Citrus Fruit Main Dinner Nut Free Quick Easy 30 Minutes or Less Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes