This easy lemon-garlic chicken recipe calls for quick-cooking cutlets!
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Transfer to a plate.
Add the remaining 1 tablespoon oil and green beans to the pan.
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.
Serve topped with pine nuts, more thyme and lemon wedges, if desired.
Tip
Pine nuts add a buttery texture and a little crunch to this simple chicken dish.
Green beans are often overlooked for their nutritional value.
Garlic packs a nutritional punchin those little cloves.
Research suggests it may lower blood pressure and cholesterol levels and boost immunity.
Chicken cutlets are thinly sliced chicken breasts, usually between 1/4 inch to 1/2 inch thick.
Sometimes labeled “thin-cut,” they cook through quickly, which is why we love them here.
If they are curvy, cut them individually.
Shorter green beans can be left whole, while longer green beans can be cut in half.
you’re able to replace the white wine with an equal amount of unsalted chicken broth.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
