Lemon Chicken with Green Beans and Mushrooms
This one-dish, old-fashioned chicken braise features the sunny flavors of Herbes de Provence.
Herbes de Provence, a sunny combination of rosemary, marjoram, thyme, savory and lavender, brings life to everything from eggs and scalloped potatoes to lamb and chicken.
- 1 cup reduced-sodium vegetable or chicken broth
- 3 tablespoon lemon juice
- 3 tablespoon white wine or dry vermouth
- 1 tablespoon all-purpose flour
- 1/2 teaspoon herbes de Provence
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 4 (4- to 5-ounce) boneless, skinless chicken breasts
- 2 tablespoon dry breadcrumbs
- 2 tablespoon extra-virgin olive oil
- 1 pound green beans, trimmed and diagonally cut in half (about 4 cups)
- 1/2 pound mushrooms, halved or quartered (about 3 cups)
- Whisk broth, lemon juice, wine, flour, herbes de Provence, salt and pepper in a medium bowl.
- 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.