A Deliteful, Citrusy Chicken Dish!

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Make A Deliteful, Citrusy Chicken Dish!

Classic flavors, classic ingredients, all pulled together in one pan to make a quick and delicious weekday, or any time meal.

Lemon Chicken Skillet Dinner

Serves 4

Total time:  30 minutes

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

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 thyme sprigs

4 ounces cremini (baby bella or baby portobello) 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

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.

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 (underside up) 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 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk making sure there are no lumps. Add remaining salt, remaining pepper, flour slurry, chicken stock, lemons, and beans to pan and simmer 1 minute or until slightly thickened. Add the chicken back in and cover, reduce heat, and simmer for 3 minutes until beans are crisp-tender. Sprinkle with parsley.

Plating/Presentation

Serve in shallow bowls or lipped dinner dishes.  A crisp chilled salad and a Pinot Grigio would be delicious with this meal.

*This recipe calls for tender haricots verts because they're quick cooking. Traditional green beans typically won't be tender enough after the brief cooking time at the end. If that's all you have on hand, steam them first, and then add them to the pan for the final step.

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