You are here: Home » Recipes » Chicken Breasts with Butter Beans Chicken Breasts with Butter Beans Yield 4 servings Butter beans are used to make both a salad-type topping for great flavor and color and a velvety puree for serving underneath the chicken strips. PrintEmail Ingredients 1 package (16 ounces) frozen butter beans (or baby lima beans)1/4 cup diced red bell pepper1/4 cup diced country ham1 tablespoon apple cider vinegar1/4 teaspoon freshly ground black pepper1/4 teaspoon dried red pepper flakes1 large fresh lemon, juiced and zested1/4 cup buttermilk1 large shallot, peeled and quartered2 tablespoons flat leaf parsley1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1/4 cup all purpose flour1 teaspoon lemon pepper seasoning4 -- boneless skinless split chicken breasts2 tablespoons canola oil -- Optional garnish: fresh lemon slices and chopped flat leaf parsley Instructions Prepare beans according to package directions; drain well, keeping warm. With a slotted spoon remove 1/2 cup of the cooked beans to a small mixing bowl; add red bell pepper, country ham, vinegar, 1/4 teaspoon each black and red pepper flakes, tossing gently to blend; reserve. Place the remaining beans in a food processor with lemon juice (reserve zest for later use), buttermilk, shallot, parsley, 1/2 teaspoon each salt and black pepper; process until smooth. Remove from food processor to a small saucepan and place over very low heat to keep warm, stirring occasionally. Mix together flour and lemon-pepper seasoning until well blended; dust both sides of chicken lightly and evenly with mixture. Heat oil in a large heavy skillet placed over medium-high heat; cook chicken for about 10-12 minutes, turning once, or until golden brown on both sides and cooked through. Transfer chicken to a cutting board; let rest for about 5 minutes, then cut each chicken breast into crosswise strips. To serve, divide warm bean puree among 4 shallow serving bowls; top with sliced chicken and the butter bean-ham mixture, dividing equally. Sprinkle with reserved lemon zest and garnish with fresh lemon slices and flat-leaf parsley, if desired.