November 3, 2015

Lemon Skillet Chicken

We're on our 21 day journey of #NoExcusesNovember, but that doesn't mean that you have to eat bland, tasteless food! Tonight we tried a new recipe and it was really good! Even the toddler enjoyed it :)

If you aren't a lemon fan you and leave the lemon out and it would still be a really great meal!

Hope you guys enjoy this as much as we did. We'd love to hear from you after you try it - give it your own review and twists!

Lemon Skillet Chicken

Recipe from: Payton Peoples
Serves 4

12oz of baby red potatoes
1tbsp olive oil
4 boneless skinless chicken breasts
kosher salt, to taste
fresh ground pepper, to taste
garlic powder, to taste
2 thyme sprigs
1tbsp garlic, minced
8oz mushrooms, sliced
1/4c whole milk
5tsp all-purpose flour
1c organic chicken broth
1/4c red wine
1 package trimmed hericots verts {french green beans}


1. Boil water with garlic {to taste} and kosher salt. Add potatoes and let cook for 12 minutes or until tender. Drain and set aside.

2. Add olive oil to pan over medium heat. Season chicken breasts with garlic powder, salt and pepper. Add fresh thyme. Cook chicken on each side until chicken is cooked through. Remove chicken onto plate.

3. Deglaze pan with red wine then add mushrooms, fresh garlic, fresh thyme and potatoes. In separate bowl mix together the following ingredients: whole milk, chicken broth and all-purpose flour. Add the milk mixture to your mushrooms and potatoes and cook over low/medium heat careful not to scorch the milk. Add green beans and cover for 2-3 minutes until they are cooked.

4. Add chicken to pan and top with fresh lemon slices; cover and reduce heat for 5 minutes.

5. Serve and enjoy!


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