| This recipe is liked by 0 person(s). |
Lemon Chicken
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 Cup | Reduced Sodium Chicken Broth |
| 3 Tbsp | Lemon Juice |
| 3 Tbsp | White Wine |
| 1 Tbsp | All Purpose Flour |
| 1/2 Tsp | Herbs De Provence |
| 1/2 Tsp | Course Salt |
| 1/8 Tsp | Freshly Ground Pepper |
| 4 (4-5oz) | Boneless Chicken Breasts |
| 2 Tbsp | Dry Breadcrumbs |
| 3 Tbsp | Extra Virgin Olive Oil |
| 1 Lb | Green Beans, (trimmed and halved) |
| 1/2 Lb | Mushrooms, (halved or quartered) |
1: Whisk broth, lemon juice, wine, flour, herbs de provence, salt and pepper in a medium bowl and set aside.
2: Lightly coat chicken with breadcrumbs.
3: Heat oil in large non stick skillet over medium high heat.
4: Add chicken and cook until golden brown on both sides. Move to plate.
5: Add beans and mushrooms until lightly browned.
6: Return chicken and any juices to pan, poor mixture over top.
7: Cover and simmer until chicken is thoroughly cooked and vegetables are tender.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.