Chicken over a Bed of Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 18 ozs green Asparagus
- 3 ¾ cups Green beans
- 2 ¾ cups Snap pea
- salt
- 4 Chicken breasts
- freshly ground peppers
- 2 Tbsps clarified butter
- 4 Tbsps butter
- 4 Tbsps lemon juice
- 4 Tbsps small Caper
- lemon zest (for garnishing)
Preparation steps
1.
Peel the bottom third from the asparagus stalks. Trim off the ends.
2.
Top and tail the beans. Put the asparagus and the beans in a pot of boiling salted water. Boil for approximately 6 minutes.
3.
Add the snap peas and continue boiling for another 4 minutes. Drain the water from the pot. Immerse the vegetables in cold water. Drain again.
4.
Season the chicken breasts with salt and pepper. Melt and heat the clarified butter in a pan. Saute the breasts for approximately 5 minutes on each side.
5.
Warm the vegetables through in the hot butter. Season with the salt, pepper and lemon juice.
6.
Divide the vegetables and butter sauce between the plates. Put a chicken breast on each. Sprinkle with capers and garnish with the lemon zest. Serve.
