The Dish: Miel 'Brasserie Provencal' -- Chicken 'a la Mentonnaise'

The Dish Recipe Card

The Dish: Miel 'Brasserie Provencal' -- Chicken 'a la Mentonnaise'

Chicken "a la Mentonnaise" means Lemon Honey Free Range Chicken.

INGREDIENTS
Chicken breast with skin 8oz 4 pc
Lemon-honey 1/2 cups
Onions (caramelized) 2 pcs
Lima Beans 1/4 cups
Lemon zest 1/8 cups
Cherry tomato 12 ea
Garlic 1/8 cups
Green olive 1/4 cups
Parsley 1/2 bunch

Recipe Video - www.whdh.com/features/articles/dish/BO43971

Chicken Jus 1.5 cups

METHOD
To caramelize onions, first peel and thinly slice onions. In a sauté pan, heat olive oil and slowly sauté onions until well caramelized, not burnt. Remove from pan and set aside.

Next, in a large sauté pan heat olive oil and sear chicken breast until browned. Remove from pan and place in oven at 375 degrees. Cook until chicken reaches 180 degrees. Remove from oven, and add into the same pan, add garlic and sauté until lightly browned. Then add caramelized onions, lima beans, green olives and cherry tomatoes. Chef Cyrille Couet suggests using any of your favorite vegetables.

Recipe Video - www.whdh.com/features/articles/dish/BO43971

Sauté until heated through, deglaze with lemon-honey and add chicken jus, parsley, lemon zest and season with salt and pepper.

Serve in a bowl and pair it with a French Rose wine. Cheers!

Miel "Brasserie Provencal"
InterContinental Boston
510 Atlantic Avenue
Boston, MA 02210
617-217- 5151
Open 24 Hours


	The Dish Recipe Card The Dish: Miel 'Brasserie Provencal' -- Chicken 'a la Mentonnaise' Chicken "a la Mentonnaise" means Lemon Honey Free Range Chicken. INGREDIENTS Chicken breast with skin 8oz 4 pc Lemon-honey 1/2 cups Onions (caramelized) 2 pcs Lima Beans 1/4 cups Lemon zest 1/8 cups Cherry tomato 12 ea Garlic 1/8 cups Green olive 1/4 cups Parsley 1/2 bunch Recipe Video - www.whdh.com/features/articles/dish/BO43971


	Chicken Jus 1.5 cups METHOD To caramelize onions, first peel and thinly slice onions. In a sauté pan, heat olive oil and slowly sauté onions until well caramelized, not burnt. Remove from pan and set aside. Next, in a large sauté pan heat olive oil and sear chicken breast until browned. Remove from pan and place in oven at 375 degrees. Cook until chicken reaches 180 degrees. Remove from oven, and add into the same pan, add garlic and sauté until lightly browned. Then add caramelized onions, lima beans, green olives and cherry tomatoes. Chef Cyrille Couet suggests using any of your favorite vegetables. Recipe Video - www.whdh.com/features/articles/dish/BO43971