I called this recipe “3 beans and some chicken” because I didn’t want to put on any airs. If you’re having people over for dinner and your guests inquire what you are serving, by all means posh it up and inform them that you are preparing “Lemon-Scented Sautéed Poulet with Legume Ragout.” Snap!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
In a shallow bowl, combine the lemon juice, about 1 tablespoon of the EVOO, half of the thyme, and salt and pepper. Add the chicken and toss to coat, then let the chicken sit while you start the 3 beans.
Step 2
Heat a medium-size skillet over medium heat. Add a tablespoon of the EVOO (once around the pan). Add the pancetta and cook until crisp, 2 to 3 minutes. Add the onions, red pepper flakes, salt, pepper, and the remaining chopped thyme. Cook, stirring frequently, for 5 minutes—you want the onions to get nice and brown. Add the white wine and stock and continue to cook until the liquids are reduced by half, 4 to 5 minutes. While the wine and stock reduce, start cooking the seasoned chicken.
Step 3
Preheat a large nonstick skillet over medium-high heat with the remaining tablespoon of EVOO. Add the breasts and cook on each side for 5 to 6 minutes, or until cooked through.
Step 4
Add the green beans and wax beans to the reduced chicken stock and wine, stir to combine, and cook for 2 to 3 minutes. Add the cannellini beans and cook until warmed through, 1 minute more. Finish the beans with the parsley and lemon zest. Taste and check for seasoning. Serve the chicken breasts whole or sliced on an angle over a serving of the beans.
