Garlic Chicken With Fava Beans And Carrots

• 1 1/2 lb skinless chicken breasts
• 1 tbsp butter
• 8 None spring onions, bulbs finely chopped
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 8.75 oz baby carrots, trimmed, peeled
• 1 lb frozen fava beans
• 2 cloves garlic, minced
• 1 None lemon, juiced

1. Heat a large heavy-bottomed saucepan over high heat. Lightly coat with oil. Cook chicken for 3 mins per side, until lightly browned. Set aside. Add butter. Sweat onions over medium heat until soft, around 3 mins. Return chicken to pan along with wine. Bring to a boil, reduce heat and simmer for 4 mins, until wine evaporates. Add stock and simmer, covered, for 30 mins, until chicken is cooked through.
2. Meanwhile, cook carrots in boiling, salted water for 5 mins, until just tender. Remove with a slotted spoon and transfer to ice water. Add fava beans and cook for 3 mins. Drain. Add to ice water. Drain. Remove skins from fava beans.
3. Remove chicken from pan and keep warm. Add vegetables, garlic and lemon juice to pan. Bring to a boil and season. Serve chicken with fava beans and carrots. Spoon sauce over top.

chicken breasts, butter, spring onions, white wine, chicken stock, baby carrots, beans, garlic, lemon

Taken from recipes-plus.com/api/v2.0/recipes/27884 (may not work)