Chicken is the protein we have the most often. Because of that, we tire easily from having it the same way over and over again. This dish, however, is not one that I could get bored with anytime soon. It tastes great and is incredibly easy to make. What’s not to love about that?
The lemon butter is the highlight of this dish. It turns a simple, one pan meal into a meal that is elegant and delicious (yet still quick enough to make on a busy night).
Lemon Butter Chicken with Haricots Vert
2 boneless, skinless chicken breast halves
All purpose flour
1 tablespoon olive oil
4 shallots, peeled, halved
1 tablespoon butter
2 tablespoons fresh lemon juice
3/4 teaspoon lemon zest
1/2 pound haricots verts or slender green beans, trimmed
-Heat oil in a large skillet over medium heat.
-Season chicken with salt and pepper and lightly coat with flour.
-Add shallots and chicken. Cook chicken about 5 minutes per side, until golden brown and cooked through.
-Remove chicken and set aside.
-Add butter to skillet; once melted, add the lemon juice and zest.
-Add haricots vert and toss to coat. Cover and cook until beans are crisp-tender, about three minutes.
-Return chicken and any juices to skillet. Simmer for about two minutes, until sauce has thickened.
-Season with salt and pepper to taste, and transfer to a plate to serve.
Source: Adapted from Bon Apetit, June 2009