Friday, June 2, 2017


Lemon Chicken Skillet

Ingredients for 4 servings

¼ cup whole milk
½ teaspoon freshly ground black pepper, divided
¾ teaspoon kosher salt, divided
1 tablespoon chopped fresh thyme
1 tablespoon olive oil, divided
1 (8-ounce) package trimmed haricots verts (French green beans)
1 ¾ cups unsalted chicken stock (such as Swanson)
2 tablespoons chopped fresh flat-leaf parsley
2 thyme sprigs
4 ounces cremini mushrooms, quartered
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
5 teaspoons all-purpose flour
8 very thin lemon slices
12 ounces baby red potatoes, halved

Directions

Preheat oven to 450°.

Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.

Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with ¼ teaspoon salt and ¼ 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 450° for 10 minutes or until chicken is done. Remove chicken from pan.

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.
Reacciones:

0 comentarios:

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.

Search

Popular Posts

Recent Posts

Last Comments