Chicken filet with thyme beans

Name: Chicken filet with thyme beans
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 450 g frozen princess beans; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; 2 TABLESPOONS Sugar; 8 Shallots or small onions; 400 ml Poultry stock (glass); 2-3 TABLESPOONS Balsamic vinegar; 1-2 TABLESPOONS Cornstarch; 3-4 Stem(s) Thyme; 1 TABLESPOON Butter or margarine

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

450 g frozen princess beans
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
2 TABLESPOONS Sugar
8 Shallots or small onions
400 ml Poultry stock (glass)
2-3 TABLESPOONS Balsamic vinegar
1-2 TABLESPOONS Cornstarch
3-4 Stem(s) Thyme
1 TABLESPOON Butter or margarine

Directions

1
Cook the beans in boiling salted water for 6-9 minutes. Drain the beans and let them drain. Wash chicken fillets and dab dry. Heat oil. Fry the fillets on each side for about 5 minutes.
2
Season with salt and pepper. Take it out. Peel the shallots and quarter them, except for 1 shallot. Caramelise the sugar in the cooking fat. Deglaze with chicken stock and vinegar, bring to the boil. Add shallot quarters and steam for about 5 minutes.
3
Season to taste with salt and pepper. Mix starch and 1-2 tablespoons of water. Thicken the sauce with it. Wash and chop the thyme. Dice the remaining shallot finely. Heat the fat. Sauté the diced shallots and half of the thyme in it.
4
Swivel the beans in it. Dress everything and add the rest of the thyme.