2 x 6 oz. chicken breast
2 fist full of green beans (yes, this is how I measure things)
garnish: sprig of thyme, pinch of paprika
3 T butter
4 T flour
1 – 2 cups chicken stock Season chicken breast with salt and pepper. Sear in EVOO until firm to the touch. If you have a thermometer, internal temp should be 160F).
Add green beans to warm. Remove both and keep warm in oven at low heat.
Clean out pan to make veloute: melt butter, whisk flour and cook to a blonde roux. Gradually whisk in stock to napper consistency and season with s&p. For you amateurs out there, napper means the consistency of coating.