Corn chicken fillet with butter beans and tapenade

Name: corn chicken fillet with butter beans and tapenade
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 g corn chicken fillet about 175 g per fillet; 30 unsalted butter or margarine; 400 g lima canned beans; 5 salad onion; 6 black olives without pit; toe garlic; 3 el fresh green olive tapenade; 2 el sunflower oil

A tasty recipe. The main course contains the following ingredients: poultry, canned lima beans, salad onion, garlic and fresh green olive tapenade.

Ingredients

Kitchen Stuff

sieve

Directions

Sprinkle the chicken breasts with salt and pepper. Heat the butter in a frying pan and fry the fillets in 15-20 min. Until golden brown and done. Times regularly.
Meanwhile, put the beans in a colander, rinse and drain well.
Cut the salad onion into 2 cm pieces. Halve the olives.
Slice the garlic very finely. Mix with the oil and tapenade into a dressing.
Spoon the dressing through the lima beans, olives and salad onion. Season with salt and pepper.
Divide the salad over the plates and put the chicken fillet on it. Divide the rest of the tapenade over the chicken fillet.