3 Beans and Some Chicken

1. 1

   In a shallow bowl, combine the lemon juice, about 1 tablespoon of the EVOO, half of the thyme, and salt and pepper.

2. 2

   Add the chicken and toss to coat, then let the chicken sit while you start the 3 beans.

3. 3

   Heat a medium-size skillet over medium heat.

4. 4

   Add a tablespoon of the EVOO (once around the pan).

5. 5

   Add the pancetta and cook until crisp, 2 to 3 minutes.

6. 6

   Add the onions, red pepper flakes, salt, pepper, and the remaining chopped thyme.

7. 7

   Cook, stirring frequently, for 5 minutesyou want the onions to get nice and brown.

8. 8

   Add the white wine and stock and continue to cook until the liquids are reduced by half, 4 to 5 minutes.

9. 9

   While the wine and stock reduce, start cooking the seasoned chicken.

10. 10

    Preheat a large nonstick skillet over medium-high heat with the remaining tablespoon of EVOO.

11. 11

    Add the breasts and cook on each side for 5 to 6 minutes, or until cooked through.

12. 12

    Add the green beans and wax beans to the reduced chicken stock and wine, stir to combine, and cook for 2 to 3 minutes.

13. 13

    Add the cannellini beans and cook until warmed through, 1 minute more.

14. 14

    Finish the beans with the parsley and lemon zest.

15. 15

    Taste and check for seasoning.

16. 16

    Serve the chicken breasts whole or sliced on an angle over a serving of the beans.

* Per serving · 4 servings · Values may vary.