John Myers
Chicken Breast, Green Beans, Tomatoes
The perfect chicken breast, green beans, tomatoes recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast
- 1 tbsp Strength
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 250 g Green beans, cut into bite-sized pieces
- 1 Can San Marzano tomatoes
- Sugar
- Espelette pepper
- 1 bunch Spring onions, cut into fine rings
- Black pepper from the mill
- Salt
- Oil
- 300 ml Poultry stock
- Cut the chicken breast into bite-sized cubes and place in a freezer bag, add the starch and shake until the meat is well coated with the starch.
- Heat some oil in a saucepan and fry the chicken breast in portions, then remove and set aside. Now sauté the shallot and the garlic in the frying fat until translucent and then add the green beans and simmer for about 3 minutes while turning and then deglaze with the poultry stock and add the tomatoes. Season with salt and pepper and a little Espelette pepper and simmer for about 20 minutes on a low heat.
- Then add the chicken breast and let it steep for another 5 minutes. Season with salt, pepper, Espelette pepper and, if necessary, with a pinch of sugar and then serve and sprinkle with the spring onion rolls. We had rice with it.
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