Lemon Chicken with Green Beans and Mushrooms
- Number of Servings: 2
Ingredients
1/2 C low sodium chicken broth1 1/2 Tbsp fresh lemon juice1 1/2 Tbsp dry white wine1 1/2 tsp flour1/4 tsp herbes de Provence1/4 tsp salt1/8 tsp black pepper8 oz skinless boneless chicken breast halves1 Tbsp bread crumbs1 Tbsp olive oil8 oz green beans - trimmed and cut in half (about 2 C)4 oz mushrooms - havled or quartered (about 1 1/2 C)
1. Whisk 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 large nonstick skillet over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes. Remove to a plate.
3. 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.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user GRAMCRACKER46.
2. 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.
3. 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.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user GRAMCRACKER46.
Nutritional Info Amount Per Serving
- Calories: 270.2
- Total Fat: 11.2 g
- Cholesterol: 65.0 mg
- Sodium: 473.5 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 4.4 g
- Protein: 29.8 g
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