You may also like
Categories:
chicken cutlets yellow onion white wine lemon juice olive oil garlic rosemary salt pepper green beans whole wheat penne
Viewed: 7 - Published at: a year agoIngredients
- 4 chicken cutlets, cut into medalions (boneless, skinless)
- 1 medium yellow onion, chopped
- 1 cup white wine
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 2 teaspoons rosemary (more if you like)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (8 ounce) can green beans
- 1 (16 ounce) box whole wheat penne
Method
- Combine the first 9 ingredients in a ziplock bag and marinate at least overnight, shaking the bag occassionally to ensure even coating.
- Once fully marinated, empty the contents of the bag (marinade and all) into a large skillet. Toss and stir to cook the chicken medallions. Add the green beans, and bring to a boil to reduce the sauce.
- Meanwhile, boil the penne pasta until it's al dente. Pour the chicken and sauce over the pasta and toss to coat.
