Chicken A La Palomilla With Green Beans Recipe
Ingredients
| 4 (1/4-pound) skinless boneless chicken breast halves | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Orange zest | 1 Teaspoon, grated | |
| Dried thyme | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| 1/2 cup pale ale or other beer | ||
| Olive oil | 1 1/2 Teaspoon | |
| Red onion | 1 , chopped | |
| Green beans | 2 Cup (16 tbs), frozen | |
| Wine vinegar | 2 Teaspoon | |
Directions
Place the chicken pieces between sheets of plastic wrap or wax paper.
Using a meat mallet or a rolling pin, pound the chicken until it is about 1/4 inch thick.
Combine the garlic, zest, thyme, and 1/4 teaspoon of the salt in a small bowl.
Measure out 1 1/2 teaspoons of this mixture and use your hands to rub it all over the chicken.
Transfer the chicken to a zip-close plastic bag, squeeze out the air, and seal the bag; refrigerate for 20-30 minutes.
Add the remaining garlic mixture to the beer; set aside.
Heat 3/4 teaspoon of the oil in a large non-stick skillet over medium heat.
Add the chicken and cook until browned and no longer pink, about 3 minutes on each side.
Transfer the chicken to a platter and cover with foil.
Add the remaining 3/4 teaspoon oil to the same skillet and return it to medium heat.
Add the onion and cook, stirring, 1 minute.
Add the green beans and the beer mixture; simmer until the vegetables are tender and the liquid is reduced, about 5 minutes.
Stir in the vinegar and remaining 1/2 teaspoon salt and pour over the chicken.
Using a meat mallet or a rolling pin, pound the chicken until it is about 1/4 inch thick.
Combine the garlic, zest, thyme, and 1/4 teaspoon of the salt in a small bowl.
Measure out 1 1/2 teaspoons of this mixture and use your hands to rub it all over the chicken.
Transfer the chicken to a zip-close plastic bag, squeeze out the air, and seal the bag; refrigerate for 20-30 minutes.
Add the remaining garlic mixture to the beer; set aside.
Heat 3/4 teaspoon of the oil in a large non-stick skillet over medium heat.
Add the chicken and cook until browned and no longer pink, about 3 minutes on each side.
Transfer the chicken to a platter and cover with foil.
Add the remaining 3/4 teaspoon oil to the same skillet and return it to medium heat.
Add the onion and cook, stirring, 1 minute.
Add the green beans and the beer mixture; simmer until the vegetables are tender and the liquid is reduced, about 5 minutes.
Stir in the vinegar and remaining 1/2 teaspoon salt and pour over the chicken.
Chef
