Sautéed Chicken Breasts With Fava Beans And Green Garlic
This delicious recipe combines tender chicken breasts with flavorful fava beans and aromatic green garlic for a delightful and satisfying meal. The chicken is perfectly cooked, juicy on the inside and crispy on the outside, served alongside a creamy fava bean sauce that is both savory and refreshing. Each bite is a burst of flavor, making this dish a delightful dining experience for any occasion.
— Constant Cookbook
Ingredients
- Kosher salt and freshly ground pepper, to taste
- 2 lb. fava beans in their pods, shelled
- 2 stalks green garlic
- 4 boneless, skinless chicken breast halves, each about 6 oz.
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. unsalted butter
- 1/4 cup dry white wine or vermouth
- 3/4 cup low-sodium chicken broth
Instructions
- Bring a saucepan of lightly salted water to a boil over high heat. Add the fava beans and cook just until the outer skins loosen, about 2 minutes. Drain well and rinse under cold running water until cool. Pinch each bean to remove its tough outer skin. You should have about 3/4 cup beans. Coarsely chop the white and pale green bottoms of the green garlic and set aside. Thinly slice the green tops and set aside separately.
- Preheat an oven to 200°F.
- Using a flat meat pounder, pound each chicken breast half until flattened to an even thickness of about 3/4 inch. Season the chicken breasts with 1 tsp. salt and 1/2 tsp. pepper.
- In a large fry pan over medium-high heat, warm the olive oil until very hot but not smoking. Add the chicken breasts and cook, without moving them, until golden brown, 3 to 4 minutes. Turn them over and cook until golden brown underneath and the chicken springs back when pressed in the center, about 4 minutes more. Transfer to a rimmed baking sheet and keep warm in the oven.
- Pour off the fat from the fry pan. Set the pan over medium-high heat and melt 1 Tbs. of the butter. Add the green garlic bottoms and sauté until wilted, about 1 minute. Add the wine and cook, scraping up the browned bits from the pan bottom, until almost evaporated, about 30 seconds. Add the fava beans and 1/4 cup of the broth, cover and cook, stirring occasionally, until tender, about 3 minutes. Stir in the remaining 1/2 cup broth and bring to a boil. Remove from the heat and stir in the remaining 1 Tbs. butter. Adjust the seasonings with salt and pepper.
- Transfer the chicken to a cutting board. Cut each breast half across the grain into slices about 1/2 inch thick and transfer to warmed individual plates. Spoon some of the fava beans and sauce over each breast. Sprinkle with the green garlic tops and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Chicken</i>, by Rick Rodgers (Oxmoor House, 2008).
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