Thursday, April 11, 2013

Chicken with Broad Bean and Mint Salad recipe

Chicken with Broad Bean and Mint Salad
Chicken with Broad Bean and Mint Salad

You can substitute frozen podded edamame beans for the broad beans if desired and when available, use yellow beans in the salad

Serves 4

Chicken with Broad Bean and Mint Salad ingredients: 4 x skin-on boneless chicken breasts. 1 tablespoon olive oil. knob of butter. sea salt and freshly ground pepper. 1/2 cup vinegar. Broad bean salad: 2 cups frozen broad beans. 200 grams green beans, stemmed and trimmed. 3 tablespoons olive oil. 1 tablespoon lemon juice. 1 clove garlic, crushed. 1 teaspoon Dijon mustard. zest of 1 lemon. 2 tablespoons chopped mint. 2 spring onions, thinly sliced. 100 grams feta

Chicken with Broad Bean and Mint Salad recipe: Season both sides of the chicken. Heat the olive oil and butter in a saute pan and place the chicken skin side down. Cook for 5 minutes over a medium low heat then turn the chicken over. Add the wine to the pan, cover and continue to cook until the chicken is fully cooked through
Salad Cook the broad beans in boiling water for 2-3 minutes Remove with a slotted spoon and refresh in cold water. Salt the boiling water and cook the green beans until just tender. Drain, refresh in cold water then dry on kitchen towels. Peel the broad beans, discarding the skins. Whisk the oil, lemon juice, garlic and mustard in a bowl and season. Add the lemon zest, mint and spring onions
To serve: Toss both beans with the dressing Lift out the green beans and divide between plates. Slice each chicken breast and place on top of the beans Add the fete to the broad beans and gently combine then spoon over the chicken