- 1
Ingredients
- 2 t olive oil
- 1 skinless bone-in chicken breast half
- Salt and pepper
- 1 T flour
- 3 garlic cloves, thinly sliced
- 1 c grape tomatoes
- 3-4 oz green beans, trimmed and halved crosswise
- 3 T chopped fresh mint
- Lemon Parmesan Rice
- 1 t olive oil
- 1/4 c long-grain white rice
- 1/4 t salt
- 3 T Parmesan cheese
- 1/2 t lemon zest
Preparation
Step 1
In a small nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Dredge chicken in flour; shake off any excess. Place in skillet, and cook until lightly browned on one side, about 3 minutes.
Turn chicken breast, and add garlic, tomatoes, and 1/3 c water, season with salt and pepper. Bring to a simmer. Cover and cook 12 minutes. Add beans and mint; cover, and cook until beans are crisp-tender and chicken is cooked through, 3-4 minutes. Transfer chicken to a plate and spoon tomato mixture on top.
In a small saucepan, heat oil over low heat. Add rice, cook, stirring occasionally, until grains start to color, about 5 minutes.
Add 2/3 c water and salt; bring to a boil. Reduce heat to a simmer,. Cover, and cook until rice is tender, about 15 minutes. Stir in cheese and zest.