New Recipe

We had company for dinner the other night and I tried this new recipe!!  It was super tasty!

Lemon Chicken with Green Beans and Mushrooms - from Relish 2011
1 c. reduced sodium chicken broth
3 Tbs. lemon juice
3 Tbs. white wine
1 Tbs. flour
½ tsp. herbes de Provence
½ tsp. coarse salt
1/8 tsp. fresh ground pepper
4 (4-to 5- oz.) boneless, skinless chicken breasts
2 Tbs. dry bread crumbs
2 Tbs. extra-virgin olive oil
1 lb. green beans, trimmed and cut in half
½ lb. mushrooms, cut into halves or quarters

Whisk broth, lemon juice, wine, flour, herbes de Provence, salt and pepper in a medium bowl; set aside.
Lightly coat chicken with breadcrumbs. Heat oil in a large 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.
Per serving: 260 calories, 10g fat, 65mg cholesterol, 27g protein, 17g carbs, 6g sugar, 4g fiber, 430mg sodium.

The only thing I would do differently, is somehow season the chicken first.  Maybe crush some extra of the herbes de Provence and rub into the chicken or add to the bread crumbs before cooking.  Maybe rub the chicken and let it sit for up to 30 minutes before cooking.  I would suggest AGAINST using any garlic in this dish!  Watch your chicken, if you pound it flat first, it shouldn’t take the full 15 minutes to cook!