Weeknight Lemon Chicken Skillet Dinner

Ready in 30 minutes.  Serves 4

  • 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
  • 3/4 teaspoon kosher salt (divided)
  • 1/2 teaspoon freshly ground black pepper (divided)
  • 2 thyme sprigs (or use 1 teaspoon dried thyme)
  • 4 ounces mushrooms (quartered)
  • 1/4 cup whole milk
  • 5 teaspoons all-purpose flour
  • 1 3/4 cups unsalted chicken stock
  • 8 very thin lemon slices
  • 1 (8-ounce) packaged trimmed french green beans
  • 2 Tablespoons chopped fresh flat leaf parsley (or used dried)
  1. Preheat oven to 450º.
  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 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 450º fro 10 minutes or until chicken is done.  Remove chicken from pan.
  4. 1. Return pan to medium-high heat. Add remaining two 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.

Source: http://www.cookinglight.com/recipes/weeknight-lemon-chicken-skillet-dinner

Add a fruit for a complete meal!

Nutrients Per Serving: Calories 342, Protein 43g, Carbohydrate 23g,Total Fat 8.6g, Fiber 4mg, Cholesterol 110mg, Sodium 642mg

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