Chicken with Haricorts Verts and Lemon Butter Recipe

Chicken with Haricorts Verts and Lemon Butter Recipe

  • 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
  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.
  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.
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