Chicken with Shallots, Sour Cream, and Cut Beans

 Ingredients: For 2 people 250 g chicken breast - 7 tenderloins, from those that can be separated I put 6 shallots juice from 1/2 lemon salt pepper vegeta optional mix of rosemary lemon peel and lemongrass (known as lemon-grass) 50 g fat butter 3 tablespoons of thick sour cream, approx. 150 g 4 cloves of garlic 50 ml white wine 300 g frozen green beans 2 cloves of garlic olive oil salt

A few days ago, I was overcome by a craving for food that reminds me of my childhood, family meals, and Moldovan influences, especially from the Bukovina region. The recipe I decided to prepare is known as Moldovan chicken with sour cream, but for those who prefer a more exotic version, it can also be made with pigeons. Unfortunately, having a limited amount of ingredients available, I had to improvise a bit, but I promise to return with the original recipe soon!

The first step in preparing this dish is to wash and dry the chicken breast well, then cut it into thin strips. Place these strips in a baking dish in a single layer and pour lemon juice over them. Then sprinkle salt, pepper, and vegeta to taste. If you have a mix of herbs, such as rosemary, feel free to use it. If not, you can finely chop a few rosemary needles and a sprig of lemon balm. Let the meat marinate for about 30 minutes for smaller strips. If you opt for larger pieces, you will need to extend the marinating time.

While the meat is marinating, I prepared two pans to optimize the cooking process. Measure two garlic cloves, crush them with salt, without water, and set them aside. The shallot can be cut to your preference or, if you wish, just make a few lengthwise cuts in a fan style. Crush the garlic with the back of the knife and chop it finely.

In a pot, bring water to boil with salt and olive oil, enough to cook the cut green beans. In another pan, melt the butter and add the shallots, sautéing them until they become translucent. Then, add the crushed garlic, being careful not to let it cook for more than a minute, or it will become bitter. Continuing with the cooking, add the chicken meat and, if you don't feel comfortable tossing the mixture, use a spoon to stir well.

After a few minutes, add the white wine, about 50 ml, and let it boil until the alcohol evaporates. In the meantime, check the green beans; they should be al dente after about 10 minutes of boiling. Drain the water from the pot using a lid with a strainer and put the pot back on the heat. If you think you haven't added enough oil, now is the time to add another tablespoon. Add the crushed garlic and stir over low heat to allow the flavors to combine.

After the alcohol from the wine has evaporated, add the sour cream and let it boil for 2-3 minutes. Finally, serve the Moldovan chicken with the green bean garnish, generously sprinkling fresh chopped parsley. This dish is best accompanied by a dry or semi-dry white wine that perfectly complements the flavors. Enjoy your meal!

 Tags:  chicken meat garlic bean unt oil sour cream wine olives lemon gluten-free recipes