Lemon Chicken with White-Bean Puree
4 servings
2 Tbs. flour
1 1/4 tsp. kosher salt
1 Tbs. lemon pepper
4 boneless, skinless chicken breast halves (I always flatten mine just a bit so they cook more evenly)
1 Tbs. olive oil
2 14.5 oz cans great Northern beans, cannellini beans, or chickpeas, drained
2 cloves garlic, minced
1/4 cup FF chicken broth
1/2 tsp lemon zest
Combine flour, salt, and lemon pepper in a shallow dish; coat chicken with mixture. Cook chicken in oil in a large nonstick skillet over medium-high heat until cooked through, 8-10 minutes; remove from skillet and set aside to keep warm.
Meanwhile, puree beans in a food processor; set aside. Increase heat to high; add garlic and broth to skillet and bring to a boil. Add pureed beans and lemon zest and cook, stirring often, until thickened and heated through, 2 minutes; serve with chicken.
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Lemon Chicken with White-Bean Puree
