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Chicken A La Palomilla With Green Beans Recipe
|Boneless skinless chicken breast halves||1⁄4 Pound (Four Pieces)|
|Garlic||2 Clove (10 gm), finely chopped|
|Grated orange zest||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Pale ale/Other beer||1⁄2 Cup (8 tbs)|
|Olive oil||1 1⁄2 Teaspoon|
|Red onion||1 , chopped|
|Frozen green beans||2 Cup (32 tbs), thawed|
|Red wine vinegar||2 Teaspoon|
Serving size: Complete recipe
Calories 408 Calories from Fat 83
% Daily Value*
Total Fat 9 g14.4%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 65.8 mg
Sodium 1555.1 mg64.8%
Total Carbohydrates 40 g13.2%
Dietary Fiber 12.7 g50.6%
Sugars 12.8 g
Protein 33 g66.1%
Vitamin A 2.8% Vitamin C 34.6%
Calcium 11.5% Iron 23.4%
*Based on a 2000 Calorie diet
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.