Monday, May 16, 2011

Lemon-Scented Sauteed Poulet with Legume Ragout

This is my slightly altered take on a Rachael Ray 30-minute recipe... it was SO good!!!  The six of us gobbled it ALL up.

Zest and juice of 1 lemon
3 tbsp olive oil
2 tsp dried thyme
sea salt
4, 6-oz boneless, skinless chicken breast halves
1/4 pound bacon (about 5 slices), chopped
1 large yellow onion, thinly sliced
1 3/4 cups chicken stock
1 lb frozen cut green beans
1, 15-oz can cannellini beans, rinsed and drained (or soak and cook your own)
2 tbsp dried parsley

Combine lemon juice, 1 tbsp olive oil and half the thyme.  Place chicken breasts in shallow bowl, sprinkle with sea salt and pepper.  Pour lemon mixture over top of chicken.  Set aside.

Heat a skillet over medium heat.  Add a tbsp of olive oil.  Add the bacon and cook until crisp, 3-5 minutes.  Add the onions, sea salt and pepper and the remaining thyme.  Cook, stirring frequently, for about 5 minutes - get the onions nice and brown.  Add the chicken stock and bring to a boil.  Add the frozen green beans.

Preheat a large skillet over medium-high heat with the remaining tbsp of olive oil.  Add the chicken and cook on each side for 5-6 minutes, or until cooked through.

When chicken is cooked, add cannellini beans to green bean mixture, heat through (about one minute more).  Top the beans with parsley and lemon zest.  Check for seasoning.  Serve the chicken breasts sliced on an angle over a serving of the beans.

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