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
- Toss chicken in flour, shaking off excess.
- 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.
- 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.
- Boil, steam or microwave green beans until just tender then drain.
- 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)