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Chicken A La Palomilla With Green Beans

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  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
  Salt 3⁄4 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

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.

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Chicken A La Palomilla With Green Beans Recipe