Chicken & Green Beans with Gremolata

Tips

• Prep Ahead Meal: The gremolata mixture in this recipe (see Step 4) can be made ahead and stored in an airtight container in the fridge for up to 1 day (you can store it a bit longer than that but the parsley may dull in color).  The green beans, however, can be washed and trimmed up to 3 days ahead and stored in a gallon-size resealable bag in the fridge.  Doing both ahead will make your prep at dinnertime a lot shorter!

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir the parsley, lemon zest and remaining garlic in a small bowl.  Sprinkle the parsley mixture over the chicken before serving.