Chef's Table Recipe: Chicken with Long Beans & Shitake Mushrooms

Feb 5, 2009 — -- In a medium saucepan, sauté 1 TBSP extra virgin olive oil and shallots. Once shallots begin to cook, add garlic, ginger and lime leaves. Over low heat, add the white wine and allow mixture to simmer for at least 15 minutes-- reducing by half. Once the mixture is reduced, add the heavy cream and slowly whisk in the butter until all ingredients are combined, making sure that the mixture is not hot enough to curdle the cream.

Reduce to low heat and add roasted chicken for approximately 15 minutes until meat is white throughout.

In a separate pan, add 1 TBSP extra virgin olive oil and small bunch of long beans. Sautee the beans and add mushrooms. Cook and lightly season with salt. Once chicken, mushrooms and beans are cooked- time to plate!
CHEF'S TIP:

If you cannot find long beans in your supermarket, you can substitute for string or green beans.