More Great Recipes: Main Dish | Poultry

Sauteed Chicken and Green Beans with Lemon and Thyme


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Member since 2008

Serves 4 | Prep Time | Cook Time

Ingredients

1/2 cup unbleached all-purpose flour
4 boneless, skinless chicken breasts
3 Tablespoons vegetable oil

1 tablespoon salt
3/4 pound green beans, ends snapped off
4 Tablespoons unsalted butter, cut into 4 pieces
2 medium shallots, minced
1 cup canned low-sodium chicken broth
1/2 cup vermouth or dry white wine
1 Tablespoon juice from 1 lemon
2 teaspoons minced fresh thyme leaves


Bring 2 quarts water to a boil in a large pot.


Adjust an over rack to the lower-middle position, set a large heatproof plate on it, and heat the oven to 200 degrees.


Place the flour in a shallow dish.


Season both sides of the chicken with salt and pepper.


One at a time, coat both sides of each chicken piece with flour.


Lift each breast by the tapered end and shake to remove excess flour; set aside.


Heat the oil in a heavy-bottomed 12' skillet over medium-high heat until just smoking.


Place the floured chicken in a single layer in the skillet and cook until golden brown, about 3 minutes.


Using tongs, flip the chicken; cook until the second side is golden brown and the meant feels firm when pressed with a finger, about 3 minutes.


The meat should no longer be pink in the center. Transfer the chicken to the heater plate and return the plate to the oven.


Add 1 tablespoon salt and the beans to the boiling water and cook until crisp-tender, about 5 minutes.


Drain the beans and transfer them into a large serving bowl.


Toss with 1 tablespoon butter and salt and pepper to taste.


Meanwhile, return the skillet to low heat; add the shallots and cook, stirring occasionally, until soft, about 1 minute.


Add the broth and vermouth, scraping the browned bits from the pan bottom, until the sauce is slightly syrupy, 6 to 8 minutes.


Reduce the heat to low and stir in the lemon juice, thyme, and any accumulated juices from the chicken.


Whisk in the remaining butter, 1 tablespoon at a time, and season with salt and pepper to taste.


Arrange a portion of green beans on individual plates and place a chicken breast on top.


Pour the sauce over the chicken and beans and serve immediately.


vnbbbbbbbbServes 4


Time: 35 Minutes


Pairs Well With


Notes

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