Grilled Chicken With White Beans Provencal

• 4 (4 ounce) chicken cutlets
• 1 pinch salt
• 4 teaspoons extra virgin olive oil
• 3 garlic cloves, thickly sliced
• 12 cup vermouth
• 1 cup fat-free chicken broth
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 2 teaspoons dried thyme
• fresh ground black pepper

1. Rinse the chicken and pat dry.
2. Salt lightly.
3. Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat.
4. Add the garlic and saute for a few seconds.
5. Add the vermouth and bring to a boil for 1 to 2 minutes.
6. Add the broth and beans and bring to a boil.
7. Reduce the heat, add the thyme and pepper, and simmer for 10 minutes.
8. Meanwhile, heat the remaining 2 teaspoons oil in a large cast-iron grill pan.
9. When the pan is hot, grill the chicken for 2 to 3 minutes on each side, or until cooked through (do not overcook).
10. Serve the beans over the chicken.

chicken cutlets, salt, extra virgin olive oil, garlic, chicken broth, cannellini beans, thyme, fresh ground black pepper

Taken from www.food.com/recipe/grilled-chicken-with-white-beans-proven-al-150327 (may not work)