Chicken with Haricot Verts and Lemon Butter

By Heritage330

Ingredients

• 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

Details

Servings 4

Preparation

Step 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.

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.