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


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.

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