This delicious, mouthwatering dinner is the perfect dish if you want something simple yet zesty! It is healthy and full of flavor which makes it an iconic dinner for your family and guests!
Preparation: 30 minutes
Cooking time:30 minutes
12 oz of small red potatoes cut in halves
4 6oz skinless, boneless chicken breast halves, pounded to 3/4in. thickness
3/4 teaspoons of kosher salt
1/2 teaspoons of black pepper
1 tablespoon of olive oil
4 ounces cremini mushrooms, cut in quarters
1 tablespoons chopped fresh thyme
1/4 cup of whole milk
2 tablespooons of all-purpose flour
1 1/2 cup of unsalted chicken stock
1 8oz package of trimmed french green beans
8 very thin lemon slices (from 1 lemon)
2 tablespoons of fresh parsley leaves
Place the potatoes in a water filled medium saucepan; bring to a boil and simmer until tender. This takes about 12 minutes. Drain after.
Sprinkle the 1/4 teaspoon of the salt and pepper over the chicken..Heat 1 teaspoon of the oil in a large ovenproof skillet over medium-high.add the chicken to the skillet; cook until cooked thoroughly about 4 minutes per side. Remove chicken from skillet.(Note* When using olive oil, Cold pressed virgin olive oil works best.)
Add the remaining 2 teaspoons of oil into the skillet. Add the potatoes, mushrooms, and thyme. Cook, stirring once until the potatoes and mushrooms have browned. This takes about 3 minutes. Combine the milk and flour in a small bowl and stir with a whisk.Add the flour mixture, stock, green beans, lemon slices and the remaining 1/2 teaspoons of salt as well as the 1/4 teaspoon of pepper. Simmer until the mixture has slightly thickened for about 1 minute.
Return the chicken to the skillet; cover and reduce heat, simmering until the green beans are tender-crisp for about 3 minutes. Sprinkle the parsley before serving.
*Note: As noted above, a very good cold pressed virgin olive oil to use for cooking is Spectrum Naturals Organic Unrefined Extra Virgin Olive Oil 25.4 oz.
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