Instructions

• Cut chicken into thin slices or bite sized pieces. Mix together lemon zest, 2 tablespoons olive oil, minced garlic, paprika, salt, pepper, and baking soda in a medium bowl. Add raw chicken and toss until well-distributed. Marinate in the fridge for 15 minutes while you prepare the green beans.
• Bring a large pot of salted water to a boil. Add green beans and boil for 4-6 minutes, until tender-crisp. Remove green beans to a bowl of salted ice water to stop the cooking.
• Preheat a sauté pan or cast iron skillet to medium high heat. Add olive oil and 1 tablespoon butter. When the butter is melted and sizzling, add the chicken.
• Cook for 2 minutes before moving the chicken to let the first side sear. Cook for another 3 minutes or until chicken is nearly cooked through.
• Deglaze the pan with ⅓ cup of water, scraping brown bits off the bottom. Add drained green beans with an additional ½ teaspoon each of salt and pepper. Cook for about 2 minutes.
• Turn off the heat and add 1 tablespoon cold butter and fresh lemon juice. Mix until butter melts and dish is well-combined. Adjust seasoning to taste.
• Serve with rice or buttered egg noodles.