This meal was very easy and it came together nicely. You cook your potatoes for about 12 minutes or until they are tender. While the potatoes were cooking, I started preparing the chicken. Once the chicken was cooked, the potatoes, mushrooms, and thyme were added to the skillet. A flour mixture, chicken stock, lemon slices, and beans were then added to the skillet and cooked until the beans were crisp. That is it. Your dinner is ready:)
Lemon Chicken Skillet Dinner
From My Recipes
Ingredients
12 ounces
baby red potatoes, halved
1 tablespoon
olive oil, divided
4
(6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1/2 teaspoon
freshly ground black pepper, divided
2
thyme sprigs
4 ounces
cremini mushrooms, quartered
1 tablespoon
chopped fresh thyme
1/4 cup
whole milk
5 teaspoons
all-purpose flour
1 3/4 cups
unsalted chicken stock (such as Swanson)
8
very thin lemon slices
1
(8-ounce) package trimmed haricots verts (French green beans)
2 tablespoons
chopped fresh flat-leaf parsley
Preparation
1. Preheat oven to 450°.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.
I eat lots of chicken breast and this is a delicious and healthy way to prepare them, Geraldine.
ReplyDeleteOne dish meals are always the best, Geraldine! Your Lemon Chicken looks delicious!
ReplyDeleteThank you so much for sharing...