It doesn't get much easier, or more satisfying: a complete dinner in one pan in half an hour. Lemon brightens this cozy winter meal.
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
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 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.
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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When I read this recipe, I was concerned about the step of finishing chicken in oven with high heat. If you are an experienced cook, it's obvious that fast high heat would make them dry and rubbery. Liked your approach not to fast cook in the oven.
Made mostly as written. Added 1 extra teaspoon flour (I use Wondra, but I do that most of the time instead of flour). Mixed flour into milk and then milk mixture, salt and pepper into broth, so all arrived in pan at once. (Aside - Once, long ago, I was told that when you add a liquid and dried ingredients (salt, pepper, spices) at the same time, you should mix the dried ingredients into the liquid and add them together. The liquid helps more evenly disperse the dried ingredients. End aside)
Had to use dried Thyme, but would use fresh once our plant comes back. Had no issues with sauce thickening or veggies cooking. Important to remember that haricot vert are not just green beans; they are smaller in size. If you have to sub green beans you will need more cooking time (5 minute with the potatoes would probably work).
Lastly, I used Meyer lemons because that's what I had. Flavor was very good and not bitter. Not sure why that suggestion wasn't made by the magazine.
If you mix the flour into broth or wine any liquid before adding it to the pan you should not have the lumpy flour problem. As for the blandness I added more salt as needed. Came out perfect.Even got a two thumbs up from my eleven year old!! My family gives this one *****
I made the recipe as is for the first time around and it came out very well. Sauce thickened up nicely and I use almond milk. The green beans came out perfect and I would definitely make this again. The lemon added a nice touch to the dish and if anything next time I might add capers just to give it an extra bite. All in all a very easy and quick meal to put together that tastes great and is pretty healthy.
Have made this a couple of times, and my family likes it. We like a bit thicker sauce, so I just increased the flour (could use corn starch instead). I go a bit heavier on the pepper, but that's a personal choice. I also increase the cooking time at the end to get the preferred sauce consistency. This also helps to cook the french green beans to a softer texture, which my husband prefers.
First and foremost the cook times are a bit off. Much less so if you use a quality cast iron skillet which the recipe hints at. (they mention "oven proof skillet" but not cast iron specifically)Having said that, there's not much to gripe about. I followed the recipe exactly as directed with regards to ingredients and amounts with the only altering being cook times. The most important cook time altering in my opinion is at the very end where you have everything in the skillet on the stove top simmering. I found 12-15 minutes un-covered much better than the 3 minutes covered suggestion. However, I did cover the dish for roughly 5 minutes, then removed the cover for the remaining time and bumped the heat up a bit to boil off some excess. Upon being plated the sauce consistency was a silky perfection. Things that are essential to this recipe being delicious are as follows; Slice the lemon very thinly (1/8" or less)Don't beat your meat if it's already close to 3/4" thickUse only French green beans (Haricot verts)Use full fat regular milk for mixing with the flower (do not substitute with corn starch and do not substitute the milk) Prepare the milk/flower mixture early and keep mixing every so often before using (prevents lumping)Pour chicken stock into skillet before adding milk/flower mixture.That's it, nothing major just minor extra details and it should come out excellent. I'm giving it 4 stars as it's a simple yet good recipe only in need of minor tweaks.
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