Wednesday, March 4, 2015

Lemon Chicken

 
I'm always looking for new and easy recipes to recreate in the kitchen. Because of this, grocery shopping sometimes becomes a hassle, looking up pins on Pinterest, sorting through emails that I've saved or turning to my good friend "Google." I was looking for something new to make for dinner one day and thought maybe I should take the old fashion route and refer to a cookbook or one of the million magazines that I have saved "just in case I ever decide to make one of the recipes."  
 
I have subscribed to quite a few magazines over the years but  I must say Cooking Light Magazine is one of my favorites because it always has recipes that look so appetizing and for the most part are figure friendly. Lately, I've decided to put some of the magazines and cookbooks I have tucked away to good use. 
 
Below is a recipe from the February issue of Cooking Light Magazine. This particular issue did a feature on "Chicken 25 Ways," and this Lemon Chicken Recipe caught my eye.
 
Here is my finished product, which was delicious by the way. 

 
  

Lemon Chicken
Ingredients
12 ounces baby red potatoes, halved
1 tablespoon olive oil, divided
4 (6 ounce) skinless, boneless, chicken breast halves, pounded to ¾ inch thickness
¾ teaspoon freshly ground black pepper, divided
2 thyme sprigs
4 ounces cremini mushrooms, quartered
1 tablespoon chopped fresh thyme
¼ cup whole milk
5 teaspoons all-purpose flour
1 ¾ cups unsalted chicken stock
8 very thin lemon slices
1 (8 ounce) package trimmed haricots verts (French green beans)
2 tablespoons chopped fresh flat-leaf parsley
Instructions
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 ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken and thyme springs 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 the 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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