Categories: Meals

Ingredients

• 1 lb. chicken breast cutlets
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp. olive oil, divided
• 6 cups green beans, trimmed
• 4 garlic cloves, thinly sliced
• 1 tsp grated lemon zest
• 1 tsp chopped fresh thyme, plus leaves for garnish
• 1/4 cup chicken broth
• 1/4 cup dry white wine
• 1 tbsp. lemon juice
• 1/4 cup toasted pine nuts
• Lemon wedges, for garnish

Directions

1. Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp. oil in a large skillet over medium-high heat. Cook the chicken, turning once, until cooked through, 3-4 minutes per side. Transfer to a plate.

2. Add the remaining 1 tbsp. oil and green beans to the pan. Sprinkle with the remaining 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, until tender-crisp, about 2 minutes. Stir in garlic, lemon zest and thyme; cook, stirring, until fragrant, about 1 minute. Add broth, wine and lemon juice and return the chicken and any juices to the pan. Cook, stirring occasionally, until the liquid is reduced by half, about 1 minute more.

3. Serve topped with pine nuts, more thyme and lemon wedges.

Email to a friend | Print this recipe | Back