January 27, 2015

Lemon Chicken Skillet Dinner

So this Cooking Light recipe initially didn't impress me, but by the end of the meal I was thinking it was worth repeating. After eating the leftovers, I indeed gave it another go a week or so later. Perhaps I was ticked originally that it took a bit longer than the promised 30 minutes or that it required a second pan when it was billed as a one pan meal. Regardless, the veggies are good (although I left out the potatoes and added in wild rice the second time), but the lemony chicken is really what shines for me.

Lemon Chicken Skillet Dinner
12 oz. baby red potatoes, halved
1 Tbsp. olive oil, divided
4 (6 oz.) boneless, skinless chicken breast halves, pounded to 3/4-inch thickness
3/4 tsp. salt, divided
1/2 tsp. pepper, divided
1 tsp. thyme, divided
4 oz. mushrooms, quartered
1/4 cup whole milk
5 tsp. flour
1 3/4 cup chicken stock
8 very thin lemon slices
8 oz. trimmed green beans
1 tsp. dried parsley

Preheat oven to 450°F. Place potatoes in a pan, cover with water and bring to a boil. Simmer until tender, about 12 minutes. Drain potatoes.

Heat a large, ovenproof skillet over medium-high heat. Add 1 tsp. olive oil. Sprinkle chicken with 1/4 tsp. salt, 1/4 tsp. pepper and 1/4 tsp. thyme. Place in pan, and cook 5 minutes or until browned. Flip chicken, and bake for 10 minutes or until done.

Remove chicken from pan, and place pan on medium-high heat with remaining oil. Add potatoes, cut side down, and mushrooms. Cook 3 minutes or until browned, stirring once. Add remaining 1/2 tsp. salt, 1/4 tsp. pepper and 3/4 tsp. thyme. Whisk the flour into the milk, and add that mixture along with the stock, lemon and beans. Bring to a boil, stirring until thickened slightly. Reduce heat to simmer, cover and cook until beans are desired texture. Sprinkle with parsley. Makes 4 servings.

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