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Chicken and Vegetable Saute with Lemon-Parmesan Rice


The Lemon Parmesan Rice cooks while the chicken, tomatoes, and green beans simmer on the stove.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, May 2004


  • 2 teaspoons olive oil
  • 1 skinless bone-in chicken breast half
  • Coarse salt and freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 3 garlic cloves, thinly sliced
  • 1 cup grape tomatoes
  • 3 to 4 ounces green beans, trimmed and halved crosswise
  • 3 tablespoons chopped fresh mint
  • Lemon-Parmesan rice


  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.

  2. Turn chicken breast, and add garlic, tomatoes, and 1/3 cup 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 to 4 minutes. Transfer chicken to a plate, and spoon tomato mixture on top.

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