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Lemon Chicken with Green Beans, Mushrooms and Pasta
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Brief Description
Easy, Easy Meal!!! This one will make you feel like you\'ve sat down at Olive Garden for a light and refreshing meal.
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Main Ingredient
Chicken, green beans, mushrooms
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Category: Main Dish
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: melnoble
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Posted On: Sep 26, 2013
Number of Servings:
Ingredients:
- 1 cups - reduced sodium chicken broth
- 1 - medium lemon (juiced)
- 3 tablespoons - white wine
- 1 tablespoons - flour (use whole wheat flour if you have it)
- 1/2 teaspoons - Herbes de Provence
- 1/2 teaspoons - salt
- 1/8 teaspoons - pepper
- 3 cups - mushrooms
- 1 pounds - fresh or frozen green beans (whle beans or cut beans)
- 1/4 cups - dry breadcrumbs
- 2 tablespoons - extra virgin olive oil
- 1 pounds - chicken breast
- 1/2 packages - pasta (I recommend whole wheat, quinoa, rice, etc.)
Directions:
Get out the cookware you will need for this recipe: medium bowl, cutting board, knife, shallow bowl (for coating chicken in breadcrumbs), large skillet with a lid, medium/large sauce pan for cooking pasta.
Get out all your ingredients and set them on the counter in front of you.
In a medium bowl, whisk together broth, lemon juice, wine, flour, Herbes de Provence, salt and pepper. Set aside.
Quickly chop the mushrooms into halves or quarters.
Open your bag of frozen green beans, or if using fresh green beans, trim ends off and cut diagonally into halves).
Add bread crumbs to a shallow bowl.
Heat 2 TBS oil in large skillet over medium high heat.
Cut each chicken breast down center, creating two thin pieces from each breast.
Lightly coat each piece of chicken on both sides with bread crumbs (Press the chicken into the dish with the breadcrumbs in it)
Lay chicken flat in skillet and cook for about 2 and a half minutes. Flip the chicken over and cook for another 2 and a half minutes. (Chicken should be turning a nice golden brown color). Remove chicken to a plate.
Return skillet to heat and add beans, mushrooms and a small amount of the broth mixture. Saute, stirring occasionally for about 5 minutes.
Return chicken breasts back to the pan so that they are resting on the bottom of the pan. (You may have to move the green beans off to the side, put piece of chicken down and then move the beans back over the piece of chicken). Add broth mixture over top.
Turn heat down to low, cover and simmer for 15 minutes, until chicken is thoroughly cooked and veggies are tender.
Meanwhile, heat up water in a large/medium saucepan for cooking your pasta. (Use water that has been pre-boiled in the kettle for convience.) Cook 1/2 package of pasta according to package directions. Drain and rinse when cooled.
After chicken and beans have finished cooking, add your pasta noodles and stir to combine. Sit back, relax and enjoy your light lemony refreshingly healthy and satisfying dinner!
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