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Lemon Chicken Skillet Dinner
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Brief Description
Chicken, lemon, red potatoes, and French green beans cooked in the skillet for a healthy, easy dinner.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 30 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
http://www.myrecipes.com/recipe/weeknight-lemon-chicken-skillet-dinner
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Jan 01, 2018
Number of Servings:
Ingredients:
- 12 ounces - baby red potatoes halved
- 1 tablespoons - olive oil divided
- 4 - (6 ounce) skinless, boneless chicken breast halves pounded to 3/4-inch thickness
- 3/4 teaspoons - kosher salt divided
- 1/2 teaspoons - freshly ground black pepper divided
- 2 sprigs - thyme
- 4 ounces - cremini mushrooms quartered
- 1 tablespoons - chopped fresh thyme
- 1/4 cups - whole milk
- 5 tablespoons - all-purpose flour
- 1 3/4 cups - unsalted chicken stock
- 8 - very thin lemon slices
- 1 packages - 8 oz. trimmed haricots verts (French green beans)
- 2 tablespoons - chopped fresh flat-leaf parsley
Directions:
Preheat oven to 450 degrees F.
Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
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.
Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down, mushrooms, and 1 tablespoon thyme; cook for 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 green 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.
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