One Pot Meal Lemon Chicken with Vegetables

• Meat

  • 24 oz Chicken breast, boneless

• Produce

  • 1 lb Baby red potatoes
  • 4 oz Brown mushrooms
  • 2 tbsp Flat leaf parsley, fresh
  • 8 oz Green beans
  • 1 Lemon, Zest of
  • 3 sprigs Thyme

• Canned Goods

  • 1 3/4 cups Chicken stock, Unsalted

• Baking & Spices

  • 5 tsp All-purpose flour
  • 1/4 tsp Black pepper, freshly ground
  • 1 1/2 tsp Kosher salt
  • 1 Paprika, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Whole milk

Found on jessicagavin.com

Description

Directions

• Place cut potatoes in a medium saucepan; cover with water 1-inch above potatoes and add 1 teaspoon salt. Bring to a boil, and simmer 12 minutes or until tender. Drain. Meanwhile, cook the chicken.
• Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Sprinkle chicken on both sides with salt, pepper and paprika. Add chicken and thyme sprigs to pan; cook 6 minutes or until chicken is browned. Turn chicken over and reduce heat to medium. Cook for 7 minutes or until chicken is no longer pink inside (reaches an internal temperature of 165°F). Remove chicken from pan and transfer to a plate to rest. Discard thyme sprigs.
• Return pan to medium-high heat. Add remaining 1 tablespoon oil. Add potatoes (cut sides down), mushrooms and 1 tablespoon chopped thyme. Cook 3 minutes or until browned, and then stir. Combine milk and flour in a small bowl, stirring with a whisk. Add flour mixture, ½ teaspoon salt, ¼ teaspoon pepper and stock to the pan. Simmer over medium-high heat for about 1 minute, whisking sauce to thicken and remove any lumps formed. Add lemon zest and lemon slices and beans to pan; simmer 1 minute. Add chicken, cover and reduce heat to medium. Simmer 3 minutes or until beans are crisp-tender. Taste sauce and season as needed. Sprinkle with parsley. Serve immediately and enjoy!

Nutrition