Chicken and Green Beans with Gremolata
Ingredients
- 1¼ lb skinless, boneless chicken breast halves
- 2 Tbsp olive oil
- 4 large shallots, thinly sliced crosswise (about 1 cup)
- 2 cloves garlic, minced
- 1 Tbsp all-purpose flour
- ¾ lb green beans, trimmed
- 2 cups organic chicken stock
- 1 Tbsp lemon juice
- ¼ cup chopped fresh parsley
- 1 tsp grated lemon zest
Instructions
- 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 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 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.
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