Green Bean and Mushroom Chicken Skillet

• Meat

  • 4 Chicken thighs, boneless skinless

• Produce

  • 6 cloves Garlic
  • 1 lb Green beans
  • 1 (10 oz package Mushrooms

• Canned Goods

  • 1/2 cup Chicken broth, Unsalted

• Baking & Spices

  • 2 tsp Salt
  • 1 tbsp Wheat flour

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Heavy cream
  • 1/2 cup Milk
  • 1/2 cup Parmesan cheese, grated

Found on whatsinthepan.com

Ingredients

• 4 boneless skinless chicken thighs, thinly sliced
• 1 lb. green beans, trimmed and halved
• 1 (10 oz) package of mushrooms, sliced
• 2 Tbsp olive oil
• 1 tsp salt
• ½ cup chicken broth (unsalted)
• ½ cup heavy cream
• ½ cup milk
• ½ cup grated Parmesan cheese (more for garnish)
• 1 Tsp salt
• 6 cloves garlic, minced
• 1 Tbsp butter
• 1 Tbsp wheat flour (can omit or use rice flour if gluten free)

Directions

• In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 5 minutes on each side until browned. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. I put them on the same plate as the cooked chicken strips.
• Cook the green beans in boiling salted water 4 to 6 minutes or to desired degree of doneness and drain. Set aside.
• To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes. Slowly add chicken broth, half-and-half and parmesan cheese. All these will blend in very quickly. Add flour in order to thicken the sauce.
• Add chicken, mushrooms and beans the sauce mixture and mix them together. Season it with 1 teaspoon salt. Add black pepper, if desired.
• Serve warm and garnish with extra cheese, if desired.