Herb-Marinated Chicken with White Beans
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, finely chopped (1 1/2 teaspoons)
- 3 tablespoons lemon juice
- 1/4 cup chopped herbs, such as rosemary, parsley, tarragon and oregano
- 1/4 teaspoon ground black pepper
- 2 pounds boneless skinless chicken breasts, cut into 1-inch slices or 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1/2 medium red onion, thinly sliced in half-rings
- 1 (15.0-ounce) can cannellini beans, drained and rinsed
- 1/2 teaspoon fine sea salt
To prepare the marinade, in the bowl of a small food processor, place 1/4 cup of the oil, garlic, lemon juice, herbs, salt and pepper.
Blend all ingredients well until a smooth bright green paste is formed.
You may add a few spoonfuls of water to help this process if mixture looks too thick.
Transfer to a shallow dish or resealable bag and add chicken.
Toss to coat, then refrigerate, covered, for at least 4 hours or up to overnight.
Heat remaining 2 tablespoons olive oil in a large pan over moderate heat.
Add onion and cook until it begins to soften, about 4 minutes.
Add chicken, and allow to brown lightly without stirring initially.
Begin turning chicken and cook, stirring occasionally, until chicken is cooked through and brown all over, about 8 minutes.
Add beans and continue to cook until a light sauce forms around chicken pieces, about 2 minutes.
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- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, finely chopped (1 1/2 teaspoons)
- 3 tablespoons lemon juice
- 1/4 cup chopped herbs, such as rosemary, parsley, tarragon and oregano
- 1/4 teaspoon ground black pepper
- 2 pounds boneless skinless chicken breasts, cut into 1-inch slices or 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1/2 medium red onion, thinly sliced in half-rings
- 1 (15.0-ounce) can cannellini beans, drained and rinsed
- 1/2 teaspoon fine sea salt