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skinless red bell pepper chicken broth green beans lemon extra-virgin olive oil kosher salt almonds garlic country bread capers parsley
Viewed: 70 - Published at: 4 years agoIngredients
- 4 skinless, boneless chicken breasts (about 8 ounces each)
- 1 red bell pepper, quartered
- 2 cups low-sodium chicken broth
- 1 1/2 pounds green beans, trimmed
- Juice of 1/2 lemon
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 2 tablespoons sliced almonds
- 2 cloves garlic, lightly crushed
- 1 thick slice country bread, cut into cubes (1 1/4 cups)
- 2 tablespoons capers, drained
- 2 tablespoons roughly chopped fresh parsley
Method
- Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth.
- Bring to a boil.
- Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes.
- Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool.
- Shred the chicken.
- Add the beans to the pot with the broth.
- Increase the heat to high, cover and cook until crisp-tender, 7 minutes.
- Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain.
- Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
- Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside.
- Add the remaining 1 tablespoon olive oil and the garlic to the skillet.
- Cook until softened, about 1 minute.
- Add the bread.
- Cook, stirring often, until golden, about 5 minutes.
- Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt.
- Puree until smooth; transfer to a large bowl.
- Add the chicken to the red pepper sauce; season with salt and toss.
- Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.
- Photograph by Charles Masters
