Martine Berger
CSMS Magazine
Active: 20 min Total: 20 min
Chicken Cutlets 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.
1pound chicken breast cutlets
1 teaspoons salt, divided
½ teaspoon ground pepper, 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 Lemon wedges for garnish
Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 teaspoon oil in a large skillet over a medium-high heat. Cook the chicken turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees, 3 to 4 minutes per side. Transfer to a plate.
Add 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 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.
Served topped with pine nuts, more thyme and lemon wedges, if desired.
Enjoy!
Note: Martine Berger is one of our contributors, covering health as well as cooking recipes. She now lives and works in Edmonton, Canada.
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