Chicken With Parsley And Lemon

• 8 None chicken thigh fillets
• 1/3 cup all-purpose flour
• 1 tbsp olive oil
• 1 1/2 tbsp butter
• 3 tbsp fresh flat-leaf parsley leaves, chopped
• 2 tbsp lemon juice
• 1 cup chicken stock
• 6 oz instant polenta
• 1/3 cup grated Parmesan cheese
• 13.5 oz baby green beans

1. Toss chicken in flour, shaking off excess.
2. Heat oil and 1/2 tbsp butter in a large frying pan over medium-high heat. Cook chicken until browned and cooked through. Add parsley and lemon juice. Stir to coat chicken.
3. Meanwhile, to make the polenta, bring 3 cups water and stock to a boil in a large saucepan. Reduce heat to a simmer. Gradually whisk in polenta and cook, stirring frequently, for 5 mins, or until thick and soft. Stir in remaining butter and Parmesan.
4. Boil, steam or microwave green beans until just tender then drain.
5. Serve chicken with polenta and green beans.

chicken thigh, flour, olive oil, butter, parsley, lemon juice, chicken stock, polenta, parmesan cheese, green beans

Taken from recipes-plus.com/api/v2.0/recipes/36601 (may not work)