Lemon Chicken with Green Beans & Mushrooms

Roxy Donat @cook_3320414

This old-fashioned chicken braise features the sunny flavors of Herbes de Provence, a combination of rosemary, marjoram, thyme, savory, and lavender. Serve this healthy one dish meal with a crispy baguette.

Roxy Donat @cook_3320414

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Ingredients

45 mins

4 servings

1 cupvegetable or chicken broth
3 tbsplemon juice
3 tbspwhite wine or dry vermouth
1 tbspflour
1/2 tspHerbes de Provence
1/2 tspcoarse salt
1freshly ground black pepper
4chicken breasts
2 tbspdry breadcrumbs
2 tbspEVOO
1 lbgreen beans, trimmed and diagonally cut into halves
1/2 lbmushrooms, cut into halves or quarters

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Steps

45 mins

1

whisk together broth, lemon juice, wine, flour, Herbes de Provence, salt, and pepper in a med. bowl
2

lightly coat chicken with breadcrumbs. Heat oil in a lg. nonstick skillet over med-high heat. Add chicken and cook until golden brown on both sides about 5 min. Remove to a plate. Add beans and mushrooms to pan and cook, stirring occasionally until mushrooms are lightly browned, about 5 min. 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 mim.