Tender chicken and green beans get an extra pop of bright, fresh flavor from the gremolata. It elevates a simple dish to a restaurant quality dish that's on the table in just 40 minutes.
cost per recipe: $8.16
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
tablespoons olive oil
large shallot, thinly sliced crosswise (about 1 cup)
cloves garlic, minced
tablespoon all-purpose flour
pound green beans, trimmed
cups Swanson® Organic Chicken Stock
tablespoon lemon juice
cup chopped fresh parsley
teaspoon grated lemon zest
Season the chicken as desired. Heat half the oil in a 12-inch skillet over high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
Heat the remaining oil in the skillet. Add the shallots and cook for 3 minutes or until tender-crisp, stirring occasionally. Add half the garlic and cook and stir for 1 minute. Add the flour and cook and stir for 1 minute.
Add the green beans and stock to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 3 minutes or until the stock mixture is reduced by half. Stir in the lemon juice. Return the chicken to the skillet. Cook for 3 minutes or until the chicken is cooked through. Season to taste.
Stir the parsley, lemon zest and remaining garlic in a small bowl. Sprinkle the parsley mixture over the chicken before serving.