Chicken with Haricorts Verts and Lemon Butter
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- all purpose flour
- 2 tablespoons minced fresh chives
- 2 tablespoons (1/4 stick) butter
- 1 1/2 teaspoons finely grated lemon peel
- 4 boneless chicken breast halves (with or without skin)
- 8 shallots, peeled, halved
- 1 pound haricots verts, trimmed
- Carbohydrate 31 g(10%)
- Cholesterol 71 mg(24%)
- Fat 21 g(32%)
- Fiber 7 g(28%)
- Protein 24 g(47%)
- Saturated Fat 7 g(35%)
- Sodium 77 mg(3%)
- Calories 396
Preparation 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. 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.
Preparation 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. 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.
