Seared Chicken and Green Beans Amandine

By franny-2

Seared lemon-brined chicken provides a flavourful base for almond sauce to nap over both the chicken and beans. Bacon adds hearty smoky overtones. This entrée is perfect to serve when hosting unfamiliar guests, as the classy-yet-familiar combination pleases many tastes.

Ingredients

• 4 large skinless, boneless chicken breast halves
• ½ tsp (2 mL) salt
• ½ lemon
• 1 tbsp (15 mL) olive oil
• ¾ lb (375 g) thin fresh green beans
• 3 large plum tomatoes
• 4 oz (125 g) bacon, or 4 to 6 slices
• ½ cup (125 g) sliced or slivered almonds, divided
• 1 tbsp (15 mL) all-purpose flour
• ½ cup (125 mL) chicken broth
• ½ cup (125 mL) dry white wine
• ¼ tsp (1 mL) freshly ground black pepper
• ½ cup (125 mL) whipping cream
• ¼ cup (50 mL) chopped fresh parsley

Details

Servings 4

Preparation

Step 1

1. Place chicken pieces between plastic wrap; flatten to ¾-inch (2-cm) thickness using the flat side of meat pounder or a rolling pin. Arrange in a single layer in a glass 9 x 13-inch (3-L) dish; sprinkle both sides with salt. Zest lemon; sprinkle over chicken. Whisk oil with squeezed juice; pour over chicken. Let stand 30 minutes at room temperature, turning once or twice. (If making ahead, cover and refrigerate for up to half a day.)

2. Remove stems from green beans; cut tomatoes lengthwise, seed and dice. Add 1 inch (2.5 cm) water to a medium saucepan or steamer; place over low heat. Cut bacon crosswise into ¼-inch (5-mm) slices. Have all ingredients ready before next step as this is à la minute cooking.

3. Place almonds in a dry large frying pan over medium heat; shake frequently for 3 to 4 minutes or until almonds are golden. Transfer to a bowl to cool; return frying pan to heat. Add bacon. Fry 5 to 8 minutes or until browned and crisp; remove bits from pan to a paper towel. Do not drain fat from hot pan.

4. Meanwhile, drain chicken; discard marinade. Leaving all fat in pan, increase temperature to between medium and medium-high; add chicken. Sauté 6 to 8 minutes per side or until golden and firm to the touch. Meanwhile boil water in saucepan; boil or steam green beans for 4 to 5 minutes or until bright green and barely tender; drain and keep warm. Remove chicken from pan; keep warm.

5. Drain and discard all but 1 tablespoon (15 mL) of fat in pan. Add flour to fat in pan; stir to mix. Slowly stir in chicken broth; when smooth and just bubbling, add tomatoes and bacon bits. Cook 1 minute; stir in pepper, cream, half of toasted almonds and parsley. Let bubble for a minute or 2 or until slightly thickened. Taste and add pinches of salt if needed.

6. Arrange chicken and beans on warm serving plates. Nap with sauce and garnish with remaining almonds and additional chopped parsley. Serve with basmati rice or mashed potatoes.