Chicken With Haricorts Verts And Lemon Butter

1. 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; saute until chicken is golden and just cooked through, about 5 minutes per side. Transfer chicken to plate.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.