One Pot Lemon Chicken
- 12 ounces Baby Red Potatoes
- 1 tablespoon Olive Oil
- 4 pieces Boneless, Skinless, 6 ounce Chicken Breast.
- 5 pieces Large Cremini Mushrooms, Quartered
- 1 tablespoon Chopped Fresh Tyme
- 2 sprigs Tyme
- 1/4 cup Half and Half
- 1/4 cup Heavy Cream
- 1 3/4 cups Chicken Stock
- 8 slices Fresh Lemon, sliced thin
- 8 ounces French Green Beans
- 2 tablespoons Fresh Parsley, Chopped
- 1/2 teaspoon Fresh Ground Pepper
- 1/2 teaspoon Kosher Salt
- 3/4 teaspoon Himalayan Rock Salt, Divided
- Preheat oven to 450u0b0.
- Place potatoes in a medium saucepan; cover with water. Salt water with kosher Salt. Bring to a boil, and simmer until tender (11-12 mins). Drain and set aside.
- Heat 1 Teaspoon oil in cast iron over medium-high heat. Salt and Pepper chicken with 1/4 teaspoon each. Add chicken and thyme springs to pan until browned (3 mins each side). Place pan in oven at 450u0b0 for 8 mins or until chicken is done flipping once. Set aside chicken.
- Return pan to heat. Add remaining oil. Add potatoes, cut sides down; mushroom; and chopped thyme. Cook until browned (3 mins) stirring once.
- Combine milk and flour in a small bowl. Add remaining salt, lemon slices, flour mixture and beans to pan; simmer 1 min.
- Add Chicken; cover and reduce heat. Let simmer until beans are tender-crisp. Parsley for garnish.
red potatoes, olive oil, chicken, cremini mushrooms, fresh tyme, heavy cream, chicken, lemon, green beans, fresh parsley, fresh ground pepper, kosher salt, salt
Taken from www.epicurious.com/recipes/member/views/one-pot-lemon-chicken-5a4ecabe6556d05daeaabcfa (may not work)