Summary

Ingredients

• 500 g beans, reen
• salt and pepper
• 2 shallot (s)
• 2 cloves garlic
• 4 tomato (s)
• 2 tablespoon butter
• 3 chicken breast fillet (s)
• 1 lemon (s), untreated
• 3 tablespoon olive oil
• 1 tablespoon rosemary, chopped
• 250 ml chicken broth

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Instructions

1. Clean the beans and cook in salted boiling water for about 5 minutes, rinse and drain.
2. Finely dice shallots and garlic. Scald, peel, core and quarter the tomatoes.
3. Sauté shallots in hot butter until translucent, add the garlic and cook briefly. Add the beans and tomatoes, cook for about 4 minutes, then season with salt and pepper.
4. Wash the lemon and cut into thin slices. Season the meat with salt and pepper and fry on both sides in the hot oil. Add the rosemary, stock and lemon wedges (about 3/4 of the whole lemon). Cover and cook for about 7 minutes.
5. Arrange the meat on the beans. Serve with the stock and fresh baguette.