Here is a recipe for Lemon Garlic Butter Chicken and Green Beans Skillet that serves 4-6 people:
Ingredients:
For the chicken:
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 2 cloves garlic, minced
* 2 tablespoons unsalted butter, softened
* 2 tablespoons freshly squeezed lemon juice
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup white wine (optional)
For the green beans:
* 1 pound fresh green beans, trimmed
* 1 tablespoon unsalted butter, softened
* Salt and pepper, to taste
* 1/4 teaspoon red pepper flakes (optional)
Optional ingredients for variations:
* 1/2 cup chopped shallots or onions
* 1/4 cup chopped fresh parsley or basil
* 1/4 cup crumbled feta cheese
* 1/4 cup chopped dried apricots or cranberries
* 1/4 cup chopped toasted almonds or pistachios
Instructions:
1. Heat a large cast-iron or stainless steel skillet over medium-high heat. Add the butter and let it melt. Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.
2. In the same skillet, add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
3. Add the lemon juice, thyme, salt, and pepper to the skillet and stir to combine. Bring the mixture to a simmer and let it cook for 1 minute.
4. Add the chicken back to the skillet and stir to coat with the lemon garlic butter sauce. If using white wine, add it to the skillet now and let it simmer for an additional 2 minutes.
5. Meanwhile, prepare the green beans by trimming the ends and cutting them into 1-inch pieces. Place the green beans in a steamer basket or a microwave-safe container. If using a steamer basket, add 2 tablespoons of water to the bottom of the skillet and bring to a boil. If using a microwave, cook the green beans on high for 2-3 minutes, or until tender.
6. Add the green beans to the skillet with the chicken and toss to combine. If using red pepper flakes, add them now and stir to combine.
7. Remove the skillet from the heat and let it cool slightly. Stir in the softened butter to melt and combine with the lemon garlic sauce.
8. Taste and adjust the seasoning as needed. Serve the chicken and green beans hot, garnished with parsley or thyme, and with crusty bread on the side.
Tips for making a tastier Lemon Garlic Butter Chicken and Green Beans Skillet:
* Use high-quality ingredients: Fresh and flavorful ingredients will make a big difference in the overall taste of the dish.
* Don't overcook the chicken: Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure food safety and tender chicken.
* Add aromatics: Onions, shallots, and garlic add depth and flavor to the dish. If using, sauté them until softened before adding the chicken.
* Don't overcook the green beans: Cook the green beans until tender but still crisp. Overcooking can make them mushy and unappetizing.
* Adjust the lemon juice: If you prefer a milder flavor, use less lemon juice. If you prefer a more intense flavor, use more.
* Add nuts or seeds: Toasted almonds or pistachios add a nice crunch and flavor contrast to the dish.
Variations:
* Add some heat: Substitute red pepper flakes with diced jalapeño or serrano peppers for an extra kick of heat.
* Go Mediterranean: Add some chopped olives, artichoke hearts, or feta cheese to give the dish a Mediterranean twist.
* Add some sweetness: Substitutions with brown sugar, honey, or maple syrup can add a sweet and tangy flavor to the dish.
* Make it a one-pot meal: Add some cooked pasta, rice, or quinoa to the skillet and let it cook until the ingredients are well combined and heated through.
I hope you enjoy this recipe! Let me know if you have any questions or if you'd like any variations or substitutions.
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