Time: 30 min.
Complexity: easily
Servings: 4

Pan-fried chicken, finished in the oven, gains a unique flavor from a pat of butter mixed with fragrant fresh tarragon and shallots. Serve with sautéed green beans. For a more vibrant flavor, drizzle the entire dish with lemon juice.

Ingredients:

• 4 skinless, boneless chicken breasts, about 200g each
• 3 tbsp. l. olive oil
• 220 g thin green beans, ends removed
• 4 tablespoons unsalted butter at room temperature
• 1 tbsp chopped fresh tarragon
• 3/4 tsp freshly squeezed lemon juice
• Half a shallot, chopped
• Lemon wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, green beans, shallots, lemon, tarragon

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat. Pat the chicken dry with paper towels and season both sides with salt and black pepper. Place the chicken breasts, smooth side down, in the skillet and cook, turning once, until golden brown on both sides, about 8 minutes. Transfer the skillet to the oven and bake until cooked through, another 10-12 minutes.
Step 3
• In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the green beans and sauté for about 2 minutes. Season with salt, pepper, and 1/4 cup water, then cover and simmer until the beans are tender, another 3 minutes.
Step 4
• Meanwhile, in a small bowl, whisk together the butter, tarragon, lemon juice, and shallot until smooth; season with salt and pepper to taste.
Step 5
• Spoon the butter mixture over each chicken breast and serve with green beans and lemon wedges.

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