About 10 years ago I saw a new type of chicken stock being advertised. The actor playing a chef was making a dish with chicken and green beans. So I decided to make something that started out looking like that one, but kept adding to in until it became this dish. I originally used the product being advertised but they no longer sell it in my area. I really liked using the brand of stock they used, but once I adjusted the recipe I think it turned out even better.
In the past month, we’ve had company 2 times. I don’t normally make the same dish for 2 separate groups in such a short about of time. However, this dish made such a good impression with the first group, I decided to make it for the following group of people. Everyone mentioned how pretty it was. So colorful. I served this dish with homemade yeast rolls. It was a perfect pairing. One group had coconut cream pie for dessert and the next group had chocolate cream pie. Both groups ended up taking an extra piece of pie home with them. I always offer guests a couple pieces of pie since the pie is so big and we can’t eat that much (it’s a 10 inch pie dish, interior measurement that’s 2 inches deep = huge pie). I’ll have to post those recipes soon.
(The above picture only shows 3 breasts. I had already taken 1 out before taking the picture. )
1 Yellow Bell Pepper
1 Yellow Bell Pepper
1 Green Bell Pepper
1 Lb Fresh Green Beans
1 Medium Red Onion (About 7 Oz)
1 Medium Tomato
1 Cup All Purpose Unbleached Flour
1/4 teaspoon Fresh Ground Pepper
1 1/2 teaspoons Onion Powder
4 Boneless Skinless Chicken Breasts (About 2 – 2.25 Lbs)
5 Tablespoons European Butter* – Divided
3 teaspoon Extra Virgin Olive Oil – Divided
1 teaspoon Garlic Paste**
1 teaspoon Kosher Salt
1 Cup Chicken Broth
1 teaspoon Paul Prudhomme Poultry Magic***
Enough Jasmine Rice For 4 People
*European Butters Have A Higher Butter Fat Content Which Allows It To Have A Richer, Creamier Taste (IE Kerrygold, Organic Valley European- Style Cultured Butter, Straus Family Creamery, Vermont Butter and Cheese Creamery, Plugra…etc)
**Garlic Paste Information – Paste has a Stronger flavor than Minced or Chopped Cloves.
You can use a Garlic Press if you have one or purchase a Commercial Brand (I purchase a product from Garden Gourmet which is in my grocery store’s produce department; if you are interested in the paste try asking your grocery store manager if they will order it for you) Or you can easily make it fresh using the instructions below.
1 – 2 Garlic Cloves (Not The Whole Bulb)
1/4 teaspoon Kosher or Coarse Salt
1/8 teaspoon Extra Virgin Olive Oil
Mince Garlic Cloves And Scrape Into A Pile; Pour Kosher Salt And Olive Oil Over The Garlic; Using The Dull Side Of A Butter Knife Or Mortar and Pestle; Move Knife (Or Pestle) Back And Forth, Occasionally Scraping Back Into A Pile Before Resuming To Grind; Continue Until You Reach A Paste Consistence
***PAUL PRUDHOMME POULTRY MAGIC is a brand of poultry seasoning; You can use your favorite seasoned salt or use your favorite poultry seasoning making sure there is no sage in it. I use poultry magic seasoning, plus a couple more of Paul Prudhomme other spices, in just about everything I make. They are so versatile and taste amazing. There is also a Meat Magic, Vegetable Magic as well as Seafood Magic and many more. If your store doesn’t carry them, maybe they will order it for you, if you’re interested.
Julienne yellow, red and green peppers into thin strips.
cut end tips off the green beans but keep long .
Mince red onion.
Dice fresh tomato.
Combine flour, pepper and onion powder in a shallow dish.
In a separate shallow dish beat the two eggs.
Dredge the chicken breast through the egg then through the flour.
Over medium heat add 3 Tbl butter, 2 tsp olive oil and garlic paste in large deep skillet (12 inch diameter x 2 inches deep), whisk to mix completely before heating. The mixture than needs to heat up until hot.
Brown chicken over medium heat turning once, cooking about 15 – 17 minutes per side but be sure not to burn or actually fry the chicken. Remove chicken, cover and set aside
Melt remaining 2 Tbl butter and 1 tsp olive oil.
Add salt, and the red, yellow and green peppers, red onion, green beans and tomato and saute until green beans are tender but not soggy about 4-7 minutes depending on your idea of tender (they are going to cook more further down the recipe).
Pour chicken broth and Paul Prudhomme Poultry Magic or chicken/poultry seasoning into a small mixing bowl, whisk, then add to veggie blend
Turn burner to medium and add chicken back to skillet and put the lid on
Simmer until chicken is done all the way through about 10 – 15 minutes depending on the thickness of your chicken breast.
Prepare jasmine rice per package directions while your chicken completes cooking.
Serve chicken and vegetables with sauce over rice.