We were able to eat dinner at home tonight since Paula was not working. As a result, we picked out a dish that sounded delicious, filling and relatively easy to make. It was in the January 2015 Cooking Light magazine. Weeknight Lemon Chicken Skillet Dinner. It tasted as good as it looked in the magazine!

Preheat oven to 450°.

Place about 12 ounces of baby red potatoes (that have been halved) in a medium saucepan and cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.

While the potatoes are cooking, heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon olive oil to the pan. Sprinkle 3-4 boneless chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and 1-2 thyme sprigs to the pan. Cook for 5 minutes or until chicken is browned. Turn the chicken over. Place the pan in oven and bake at 450° for 10 minutes or until chicken is done. Remove the chicken from pan.

Return the pan to medium-high heat. Add another 2 teaspoons of olive oil. Add the potatoes with the cut sides down and 4 ounces of quartered cremini mushrooms along with 1 teaspoon of dried thyme. Cook for 3 minutes or until browned, stirring once. Combine 1/4 cup of milk and 5 teaspoons of flour in a small bowl, stirring with a whisk. Add another 1/4 teaspoon of salt and another 1/4 teaspoon of pepper along with the flour mixture, 1 3/4 cups of chicken stock, 6-8 lemon slices, and 8 ounces of green beans (or haricot verts if available) to the pan. Simmer for 1-2 minutes or until the sauce is slightly thickened. Add the chicken and then cover, reduce heat, and simmer for another 3-5 minutes or until beans are crisp-tender. Sprinkle with parsley. Serve and enjoy!

This was really, really delicious! It was cold tonight and this dish really hit the spot!

Advertisements