Lemon Chicken Skillet Dinner

Ingredients

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

How to Make It

  1. Preheat oven to 450°.

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

  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 450° for 10 minutes or until chicken is done. Remove chicken from pan.

  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.

http://www.cookinglight.com/recipes/weeknight-lemon-chicken-skillet-dinner

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