- 3 boneless, skinless chicken breasts
- 2 ½ teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 6 large garlic cloves, thinly sliced
- ¼ teaspoon crushed red pepper
- ¼ cup chicken stock
- 2 teaspoons grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh oregano
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 ½ cups cherry tomatoes, halved
- 2-3 cups coarsely chopped or torn sorrel (or spinach)
Sprinkle the chicken evenly with 1 ½ teaspoons salt and ½ teaspoon black pepper. Add the oil to skillet and set to medium-low. When the oil is hot, place the chicken in a large skillet. Cook, undisturbed, until chicken is developing a crisp exterior, about 6-8 minutes. Flip and cook until a thermometer inserted into thickest portion of chicken registers 165°F, about 5 minutes. Transfer chicken to a large plate, leaving the drippings in the skillet.
Reduce the heat to medium. Add the garlic and crushed red pepper; cook, stirring often, until the mixture is fragrant and the garlic begins to browns. Add the chicken stock; cook, scraping up the browned bits from the bottom of the skillet until the liquid is mostly evaporated, about 1 minute. Remove the skillet from the heat; stir in the lemon zest and juice and oregano.
Add the beans, tomatoes, and remaining 1 teaspoon salt to the reserved pan sauce in the skillet; cook over medium heat, stirring often, until the beans are heated through and the tomatoes begin to soften, about 3 minutes. Slice the chicken into bite-sized pieces and return it to the skillet, along with the sorrel, and stir gently until the greens are wilted and everything is heated through. Serve over steamed rice, hot pasta, or mashed potatoes for a great summer comfort food dish with a lemony kick.
- Yields: 6 servings
- Preparation Time: 30 minutes