Friday, October 7, 2016

Lemon Chicken Skillet Dinner

This was a one pan meal, which was nice - but it was eh taste for the amount of work.  Ross said "let's not make this again"  haha
1 red, 2 green, 1 yellow
Nutritional Information: 1 chicken breast and 3/4 cup potato and bean mixture: Cal: 342, Fat 8.6g, Protein: 46 g, Carb: 23g, Fiber 4g

12 ounces baby red potatoes, halved
tablespoon olive oil, divided
4 (6 ounce) chicken breast halves, pounded to 3/4-inch thickness*
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 ounces cremini mushrooms, sliced or quartered
2-3 cloves minced garlic
1/4 cup whole milk
5 teaspoons all-purpose flour
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves**
1 can low-sodium chicken broth- divided
6 very thin lemon slices
8 ounces trimmed haricots verts (French green beans)
2 tablespoons chopped fresh flat-leaf parsley
*If your chicken breasts are particularly thick, consider slicing them in half instead of pounding.
** If you are using ground thyme, start with 1/2 teaspoon and add more to taste

Preheat oven to 450°.

Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.

Line a baking sheet with foil and set aside.  Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken lightly with salt and pepper. Add chicken to pan; cook 5 minutes or until chicken is browned. Turn chicken over and cook for 1 minute.  Transfer chicken to foil-lined pan and place in oven for 10 minutes or until chicken is done.

While chicken is cooking, add remaining 2 teaspoons oil to skillet. Add potatoes, cut sides down to one side of the skillet, and the mushrooms and garlic to the other. Cook for 3-5 minutes or until browned, stirring mushrooms and garlic.  Remove vegetables from pan and set on a plate to the side.

Combine milk and flour in a small bowl, stirring with a whisk.  Add  flour mixture and 3/4 cup of the chicken broth along with a sprinkle of salt and pepper to the skillet and whisk until smooth.  Bring sauce to a simmer, and add beans.  Simmer 2-3 minutes or until sauce starts to thicken. Add lemon slices, potatoes and mushrooms, and chicken.  If sauce is too thick, add small amounts of chicken broth to thin.  Reduce heat and simmer 3-4 minutes or until beans are crisp-tender. Season with additional salt and pepper to taste and then sprinkle with parsley.

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