Poached Chicken with Potatoes and Green Beans
Wine-cooked chicken breast with red potatoes and green beans. Designed for two, but can be easily doubled for larger preparation. Chive butter is optional.
Ingredients
- 2 boneless, skinless chicken breasts, flattened
- 1/2 pound red potatoes
- 1/2 pound green beans, trimmed
- 1 cup dry white wine
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons unsalted butter (optional)
- 1 tablespoon chopped fresh chives (optional)
Directions
Place potatoes in a pot with enough cold water to cover by 2 inches. Add 2 teaspoons salt and bring to a boil. Reduce heat and simmer until almost fork-tender, about 15 minutes.
Add green beans and cook 5 minutes more, until just tender. Drain, quarter potatoes, and set aside.
Season chicken filets with 1/4 teaspoon salt and 1/8 teaspoon pepper and place in a large skillet. Sear for one minute on medium high heat.
Flip breasts, reduce heat to medium low, pour in wine. Cover and simmer for 10 minutes.
Serve with the beans and potatoes.
Optional chive butter: Melt the butter over low heat. Add chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir to combine with potatoes and beans; any leftover can also be spooned over chicken breasts when done.