Lemon Chicken with Green Beans and Mushrooms

lemon chicken with green beans and mushrooms

Lemon Chicken with Green Beans and Mushrooms

(I got this recipe from the Relish insert in the newspaper and it’s definitely a keeper. It comes from Jean Kressy, a food writer in Ashburnham, Mass. It’s delicious and even tasted better left over.)

This old-fashioned chicken braise features the sunny flavors of Herbes de Provence, a combinations of rosemary, marjoram thyme savory and lavender. Serve this healthy, one-dish meal with a crispy baguette. (I served it with brown rice.)

  • 1 cup reduced-sodium vegetable or chicken broth
  • 3 tbsp. lemon juice
  • 3 tbsp. white wine or dry vermouth
  • 1 tbsp. all-purpose flour
  • ½ tsp. Herbes de Provence (I couldn’t find this in the store so I used Italian Seasoning)
  • ½ tsp. coarse salt
  • 1/8 tsp. freshly ground black pepper
  • 4 (4 to 5-ounce) boneless, skinless chicken breasts
  • 2 tbsp. dry bread crumbs (I used Vigo Italian Style Seasoned Bread Crumbs with Imported Romano Cheese. Result: delicious!)
  • 2 tbsp. extra-virgin olive oil
  • 1 pound green beans, trimmed and diagonally cut into halves (about 4 cups) (I bought the beans that come in a bag in the produce dept. and they were much better than the loose ones.)
  • ½ lb. mushrooms, cut into halves or quarters (about 3 cups)
  1. Whisk together broth, lemon juice, wine, flour, seasoning, salt and pepper in a medium bowl.
  2. Lightly coat chicken with breadcrumbs. Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes. Remove to a plate. Add beans and mushrooms to pan and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Return chicken and any juices to pan. Pour broth mixture over top. Cover and simmer until chicken is thoroughly cooked and vegetables are tender, about 15 minutes.    Serves 4

Nutritional facts per serving: 260 calories, 10g fat, 65 mg cholesterol, 27g protein, 17g carbohydrates, 4g fiber, 430mg sodium.

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