Tuesday, October 11, 2011

Notes From Nikki-Lemony Haricot Vert with Shallots and Chicken Paillards

Lemony Haricot Verts with Shallots and Chicken Paillards

Well, at least all that September rain brought us a bounty of Inverbrook beans! The pretty little yellow haricot verts are my favorite, and make me feel better about the fact that there is mold growing all over my basement. ;-)

The following recipe is super simple to throw together, and showcases the beans in a delightfully rich and tangy way. If you're not into butter, skip it and just use olive oil. The advent of fall always leaves me craving heavier foods (like butter), but I know not everyone feels the same way. Enjoy!

2 bags Inverbrook haricot verts (I'm guessing about 1-1 1/2 lbs, give or take. Snap off the stem ends. I used the yellow ones.)
4 T extra virgin olive oil
6 small shallots, skinned and sliced
2 T butter
Flour for dredging the chicken
Juice of 1/2-1 lemon, plus a little zest for good measure (I used the juice of 1 whole lemon, but I like things really lemony. Use as much juice and zest as you like.)
6 boneless, skinless chicken breasts pounded thin (You can also use thin-sliced chicken breast cutlets or chicken tenders)
Sea salt
Fresh ground pepper
Small handful of chopped parsley leaves
1. Preheat the oven to 200 degrees.
2. Heat the olive oil over medium heat in a large skillet.
3. Season the dredging flour generously with sea salt and pepper, mixing together well.
4. Dredge the chicken paillards in the flour one at a time, and add them to the pan, cooking in batches (about 3-4 in the skillet at a time to avoid over-crowding), until both sides are golden brown and the paillards are cooked through, but still juicy inside (about 3-5 minutes per side, depending on thickness; they dry out quickly so don't overdo it). Feel free to add more olive oil to the pan if needed.
5. As the paillards finish, place them on a baking sheet in the oven so they stay warm.
6. Once all the chicken is finished and being kept warm in the oven, add the butter to the skillet, along with the shallots.
7. Saute the shallots until they are softened and starting to brown a bit.
8. Add in the haricot verts, tossing to incorporate everything.
9. Cover and steam until the beans are just barely tender (5-10 minutes, tops), shaking the pan every so often to prevent the beans on the bottom from browning. They should still have quite a bit of snap and lots of vibrant color when they're done.
10. Add the parsley, and sea salt and pepper to taste.
11. Lay a chicken paillard on a bed of haricot verts, garnish with a parsley leaf and a bit of fresh ground pepper, and serve.
Serves 6

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