Chicken A La Palomilla With Green Beans
|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|
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.