RECIPE (courtesy of Helen Farah) Lemon Chicken with Green Beans and Mushrooms 1 Cup reduced sodium vegetable or chicken broth 3 Tbls lemon juice 3 Tbls white wine or dry vermouth 1 Tbls all purpose flour 1/2 Tsp Herbes de Provence 1/2 Tsp coarse salt 1/8 Tsp ground black pepper 4 (4 to 5 oz) boneless skinless chicken breast 2 Tbls dry breadcrumbs 2 Tbls extra virgin olive oil 1 Lb green beans, trimmed and diagonally cut into halves (about 4 cups) 1/2 Lb mushrooms, cut into halves or quarters (about 3 cups) 1. Whisk together broth, lemon juice, wine, flour, Herbes de Provence, salt and pepper in a medium bowl. 2. Lightly coat chicken with breadcrumbs. Heat oil in a larger, 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. Serves 4, 7 points per serving.
Posted on: Sun, 10 Nov 2013 22:05:21 +0000
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