Chicken Tenderloins and Fresh Green Beans

Filets de Poulet et Haricots Verts Frais

Serves 2

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Welcome springtime and the return of the outdoor farmers’ markets where you can find fresh green beans (haricot verts) and beautiful bouquets of fresh herbs. Starting with the best ingredients and perfect for the work-week rush, try this simple chicken and vegetable recipe when you’re craving a healthy homestyle dinner with some snap and crunch! 


INGREDIENTS

3-4  boneless chicken tenderloins

1 lb fresh green beans (haricots verts)

2 large carrots

1 celery branch

1/2 sweet onion

1 garlic clove

1 tbsp olive oil

2 tbsps butter

1 tbsp unbleached flour

1 egg

1/2 fresh lemon or lime

1 small branch of fresh rosemary

salt and pepper to taste

1 tbsp chicken or vegetable stock

2 tbsps Marsala wine

a few fresh sprigs of cilantro or parsley (optional)

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PREPARATION

•• Wash the chicken tenderloins under water and remove the center tendon, if desired and set aside. •• Snap off both ends of the green beans and wash thoroughly. •• Peel, wash and cut the carrots into bâtonnets. •• Cut one branch of celery and half of a sweet onion into small dices. •• Crunch one garlic clove using the flat surface of your chef’s knife. •• Finely chop the rosemary and set aside. •• In a medium mixing bowl combine 1 tbsp of flour, 1 egg, crunched garlic, finely chopped rosemary, the juice of a halved lemon or lime and salt and pepper to taste. •• Add the chicken tenderloins to the mixture and allow to soak and throughly coat. •• Prepare the green beans by steaming for 3 minutes, taking care not to overcook or diminish the vibrant shade of green. •• Set the green beans aside in a colander. •• In a large sauté pan, combine 1 tbsp of olive oil, 2 tbsps of butter along with the diced celery and sweet onion. •• Allow the celery and onions to sweat until lightly golden. •• Add the evenly coated tenderloins and separately arrange the carrots around the chicken, cooking for 3-5 minutes over a low to medium heat. •• Once the chicken appears golden, immediately flip each tenderloin to the other side, using a spatula. •• Reduce down the heat to low and mouiller with chicken or vegetable stock and 2 tbsps of Marsala wine. •• Continue to cook over a low heat for approximately 5-6 minutes. •• Strain the green beans through the colander then dress onto a serving plate, creating a square blanket of green beans. •• Arrange the tenderloins over the green beans but retain the sauce in the pan. •• Over a low heat, allow the sauce to reduce and thicken for approximately 2 minutes or until a desired consistency. •• Drizzle the sauce over the top of the chicken tenderloins and garnish with freshly chopped cilantro and parsley. ••

•• Voilà! ••


 

A Salad of Various Ingredients

Salad Variée

Serves 2

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INGREDIENTS

1 large red potato

A generous handful of fresh string beans (haricots verts)

1/2 large sweet onion

1 garlic clove

1/2 medium size zucchini

4 hard boiled eggs

1/4 fresh lime or lemon

1 tbsp butter

1 tsp salt

salt and pepper to taste

dash of nutmeg (optional)


Translated into English, Salade Variée means “varied salad”.  So be a little daring and get creative with various combinations of healthy ingredients that blend well together in both taste and presentation!


PREPARATION

•• Begin by peeling the skin from the potato and slice into bite size cubes. •• Place the potato cubes in a large bowl and rinse until the bowl water runs clear, removing all excess of starch. •• Using a sauté pan, evenly situate the potato cubes, cover generously with water and bring to a boil over a high heat. •• Once at the full boiling point, immediately reduce to a medium/low heat and add one tsp of salt. •• Cover with a lid and cook for about 5 – 7 minutes or until you have observed that the potatoes are cooked but firm. •• Drain into a colander and set aside. •• While the potatoes are cooking, prepare your green beans by snapping off and discarding the ends. •• Wash and steam the green beans in pan for 3 minutes then drain and set aside. •• Clean and dice your zucchini into bite sized pieces then set aside. •• Prepare the hard boiled eggs. •• Once cooked, set aside in a bowl filled with cold water. •• Peel half of the sweet onion and a garlic clove, then slice and dice into small pieces. •• Using the flat of your knife, crunch the garlic with a pinch of salt. •• In a sauté pan, combine the onion and garlic with 1 tbsp of olive oil. •• Over a medium/low heat, allow the ingredients to sweat for approximately 4 minutes. •• Add the potatoes, zucchini along with a dash of nutmeg and sauté over a medium heat until golden brown, not burned. •• Add the green beans along with a tbsp of butter, gently mixing all the ingredients until the butter is fully melted. •• Remove the sauté pan from the heat and arrange the salad on a serving platter. •• Remove the shells from the cooled, hard boiled eggs. •• Slice the eggs into halves or quarters, as preferred and decorate the top of your Salade Variée. •• Drizzle a few drops of olive oil, freshly squeezed lime or lemon juice, salt and pepper to taste and serve this dish, slightly warm.•• 

•• Voilà!••