Lemon Chicken Skillet Dinner

  1. 1. Preheat oven to 450u0b0.
  2. 2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
  3. 3. 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 and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450u0b0 for 10 minutes or until chicken is done. Remove chicken from pan.
  4. 4. 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. 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.

baby red potatoes, olive oil, skinless, kosher salt, freshly ground black pepper, thyme, cremini mushrooms, thyme, milk, flour, chicken, lemon slices, haricots verts, flatleaf

Taken from www.epicurious.com/recipes/member/views/lemon-chicken-skillet-dinner-53054371 (may not work)

Another recipe

Switch theme