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Lemon-Garlic Chicken with Green Beans
“This easy lemon-garlic chicken recipe calls for cutlets, which cook in less than 10 minutes! Can't find them? Make your own from chicken breasts. Place each breast on a cutting board and, with your knife parallel to the board, slice into the skinny side of the chicken breast in a single smooth motion. The side of green beans is cooked right in the same pan as the chicken, so this 20-minute easy, healthy dinner is not just a snap to prepare—the cleanup is a cinch too.”
1 pound chicken breast cutlets
1 teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
6 cups green beans (about 1 pound), trimmed
4 cloves garlic, thinly sliced
1 teaspoon grated lemon zest
1 teaspoon chopped fresh thyme, plus leaves for garnish
¼ cup unsalted chicken broth
¼ cup dry white wine
1 tablespoon lemon juice
¼ cup toasted pine nuts (see Tip)
Lemon wedges for garnish
1Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165°F, 3 to 4 minutes per side. Transfer to a plate.
2Add the remaining 1 tablespoon oil and green beans to the pan. Sprinkle with the remaining ½ teaspoon salt and ¼ teaspoon 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 accumulated juices to the pan. Cook, stirring occasionally, until the liquid is reduced by half, about 1 minute more.
3Serve topped with pine nuts, more thyme and lemon wedges, if desired.
Tip: Pine nuts add buttery texture and a little crunch to this simple chicken dish. Got extra? Toss them onto soups or salads or refrigerate in an airtight container for up to 1 month or freeze for up to 6 months.