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Thursday, February 2, 2023

Lemon-Garlic Chicken with Green Beans

chicken lemon 1Martine 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.


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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