Lemon Garlic Chicken and Green Beans (Print version)
Thin chicken cutlets cook quickly, then finish in a lemon-garlic butter sauce with green beans.
# Ingredients:
Ingredients
01 -
600 g chicken breast cutlets
02 -
400 g trimmed green beans
03 -
2 tbsp olive oil
04 -
30 g butter
05 -
3 garlic cloves, minced
06 -
120 ml chicken broth
07 -
2 tbsp lemon juice
08 -
1 tsp lemon zest
09 -
½ tsp salt
10 -
¼ tsp black pepper
# Instructions:
01 -
Pat chicken dry and season with salt and pepper. Use four evenly thin cutlets about 1.5 cm thick; slice thick breasts horizontally if needed.
02 -
Blanch green beans in boiling water for 3–4 minutes until bright and just tender, then drain.
03 -
Heat oil in a large skillet over medium-high heat. Cook chicken for about 4–5 minutes per side until golden and the thickest part reaches 74°C / 165°F. Transfer to a clean plate.
04 -
Lower heat to medium-low. Add butter and garlic to the skillet and stir for 30 seconds without browning the garlic.
05 -
Pour in broth and scrape up the browned bits. Simmer for 2–3 minutes, then stir in lemon juice and zest.
06 -
Add beans and return chicken with its juices. Turn gently in the sauce for 1–2 minutes until hot. Rest chicken briefly, then serve with sauce spooned over; cooking time varies with cutlet thickness.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat chicken to 74°C / 165°F, adding a splash of water to keep the sauce from drying out.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.