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In a medium shallow bowl, whisk together the oil, garlic, half the lemon zest, juice, rosemary and a pinch of salt. Add the chicken in a single layer and gently stir to coat on both sides. Let this marinate as long as you prefer. 30 minutes to overnight is just fine.
Heat a wide skillet over medium high. Add the chicken to the pan and sear for seven minutes. Flip and sear another six or so. Add a tbs water, stock or white wine to the pan to deglaze and loosen the browned bits. This is all flavor!
Add the cannellini beans, along with the stock. Let this simmer roughly five minutes, so that the beans can warm through and the flavors have a chance to marry.
Off the heat, garnish with the reserved lemon wedges and extra rosemary. Even a pinch of crushed red pepper would do you right.
Serves 4.