This was a fabulous, one pan meal - perfect and delicious for this busy time of year. I loved that it was so simple, but elegant, and the sauce was divine!!
I felt like I had date night without leaving the house.
LEMON CHICKEN WITH GREEN BEANS AND MUSHROOMS
1 cup chicken broth
3 tablespoons lemon juice
3 tablespoons white wine
1 tablespoon flour
1 teaspoon herbes de provence
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 pound green beans, trimmed
1/2 pound mushrooms, sliced
Whisk broth, lemon juice, wine, flour, herbes de Provence, salt and pepper in a medium bowl, set aside.
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.
Recipe adapted from Relish