This light, simple meal features lean chicken and a whole lot of green. If you’re not up for the labor of preparing fava beans, peas can be substituted in a pinch. Just add the fresh or thawed peas after deglazing the pan with wine.
Chicken Breasts with Fava Beans
2 lb. (1 kg.) fava beans in their pods, shelled
4 boneless, skinless chicken breast halves, about 6 oz. (185 g.) each
Salt and freshly ground pepper
2 Tbs. each extra-virgin olive oil and unsalted butter
4 green onions, chopped, white and green parts separated
1 clove garlic, minced
1/4 cup (2 fl. oz./60 ml.) dry white wine
3/4 cup (6 fl. oz./180 ml.) low-sodium chicken broth
Bring a saucepan three-fourths full of water to a boil and add the favas. Boil for 1 minute, then drain. Squeeze each bean free of its tough outer skin.
Preheat the oven to 200°F (95°C). Using a meat pounder, pound each chicken breast to an even thickness. Season the breasts with 1 teaspoon salt and 1/2 teaspoon pepper.
In a large frying pan, warm the oil over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Turn and cook until the other side is golden and the chicken springs back when pressed, about 4 minutes. Transfer to a rimmed baking sheet and keep warm in the oven.
Pour off the fat from the pan and return it to medium-high heat. Add 1 tablespoon of the butter, and allow it to melt. Add the white parts of the green onions and the garlic and saute until softened, about 2 minutes. Add the wine and cook, scraping up the browned bits from the pan bottom, until almost evaporated, about 30 seconds. Add the fava beans and 1/4 cup (2 fl. oz./60 ml.) of the broth, cover, and cook, stirring occasionally, until tender, about 3 minutes. Stir in the remaining 1/2 cup (4 fl. oz./125 ml.) broth and bring to a boil. Remove from the heat and stir in the remaining 1 tablespoon butter. Taste and adjust the seasonings.
Cut each chicken breast across the grain into slices and transfer to warmed plates. Spoon some of the fava beans and sauce over each breast. Sprinkle with the green onion tops, and serve. Serves 4.
