Yum!

As you all know, I'm a big Rachael Ray fan - especially her recipes. The other night I tried a new one that was so absolutely delicious that I had to share it. Hope you enjoy making it - and if you're not a cook, you know what to request next time you come by our place for dinner.

This comes from Rachael Ray 365: No Repeats.

Ginger-Lime Chicken with String Beans and Wasabi Smashed Potatoes

Ingredients:
2 inch piece of fresh ginger, peeled and grated
Zest and juice of 1 lime
3 tablespoons tamari (dark aged soy sauce, found on the international aisle)
3 tablespoons vegetable oil
Coarse black pepper
4 6-ounce skinless, boneless chicken breast halves
2 to 2 1/4 pounds baby Yukon Gold potatoes, cut in half
1/2 cup milk
1 to 1 1/2 tablespoons prepared wasabi paste
5 tablespoons unsalted butter
Coarse salt
1 medium red onion, sliced
2 garlic cloves, chopped
1 1/4 pounds string beans, trimmed of stem ends
1 1/2 cups chicken stock or broth

Steps:
In a shallow dish, combine the ginger, lime juice (make sure to remove the zest first), tamari, 2 tablespoons of the vegetable oil, and pepper. Add the chicken breasts and toss to coat in the mixture; let marinate for about five minutes.

Fill a large sauce pot with water, add the potatoes, place over high heat, and bring up to a boil. Reduce the heat to a simmer for 10 minutes, or until the potatoes are tender. Drain and return the potatoes to the hot pot. Smash the potatoes with a masher and combine with the milk, wasabi paste, and 3 tablespoons of the butter. Add salt and pepper to taste.

While the potatoes are cooking, preheat a large non-stick skillet over medium-high heat, add the marinated chicken, and cook on both sides for 5 to 6 minutes, or until cooked through. Remove the cooked chicken from the skillet to a plate and cover with aluminum foil to keep warm.

Return the skillet to the heat with the remaining tablespoon of vegetable oil, add the onion and garlic, and cook for three minutes. Add the string beans, toss, add the chicken stock, and bring up to a simmer. Cook for 3-4 minutes, or until the beans are tender. Turn the heat off and add the lime zest and the remaining 2 tablespoons of butter, stirring until the butter has melted completely.

Divide the string beans and the sauce among 4 serving plates. Slice the chicken on an angle and place atop the beans, then spoon a big helping of the wasabi smashed potatoes alongside.