Combine chicken with oil, lemon juice, and season with salt, pepper, and 21 salute seasoning, and let it marinate for at least 30 minutes.
Preheat the oven to 375ºF and bake for 20 minutes. After 30 minutes, add defrosted green beans to the chicken, top with green beans and butter slices, and bake for an additional 10 minutes.
Turn the oven to broil and broil for an additional 5 minutes.
In a saucepan, melt butter over medium heat until it becomes frothy. Do not let it turn brown, as velouté must be off-white in color. Browning the butter will yield a darker sauce.
Stir in flour into melted butter until fully incorporated into a light color paste, don’t let this paste turn brown. This is called a roux. Using a whisk, slowly add chicken stock to the roux, whisking to ensure it’s free of lumps. Keep whisking while adding the stock. Lower the heat and simmer until the sauce is smooth and velvety.
Season with salt and pepper to taste and spoon sauce over Lemon Pepper Green Bean Chicken.
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