More Great Recipes: Main Dish | Poultry

Sauteed Chicken and Green Beans with Lemon and Thyme


User Avatar
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

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7663 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana