Needed a nice hearty meal today and the protein of the day was chicken. This recipe from Cooking Light, looked simple and filling without being heavy. My ovenproof skillet wasn't incredibly large, and I had a hard time getting nice color on the chicken. I had to field a phone call and lost track of my potatoes while they were boiling, and they got a little too soft (I used Yukon Gold). They broke down a lot in the finished dish, but what survived tasted good. I would definitely give this one another try.
* Exported from MasterCook *
Weeknight Lemon Chicken Skillet Dinner
12 ounces yukon gold potatoes, halved
1 tablespoon olive oil -- divided
4 skinless -- (6-ounce) boneless chicken breast halves, pounded to 3/4-inch thickness
3/4 teaspoon kosher salt -- divided
1/2 teaspoon freshly ground black pepper -- divided
1t dried thyme
4 ounces cremini mushrooms -- quartered (omitted)
1 teaspoon dried thyme
1/4 cup whole milk
5 teaspoons all-purpose flour
1 3/4 cups unsalted chicken broth
8 thin lemon slices- used Meyer lemon
8 oz sugar snap peas
2T dried parsley
Heat oven to 450. Bring potatoes to a boil in a medium saucepan, simmer 12 mins or until tender. Drain and set aside.
In a large ovenproof skillet, heat 1t oil on medium high. Season chicken with salt, pepper and thyme on both sides. Brown chicken in skillet on both sides, about 5 mins per side. Move skillet to oven and cook until chicken is done through, about 10 minutes.
Place pan back on medium high heat with 2t oil. Using tongs, put potatoes cut side down and sprinkle with thyme. Cook for about 3 to 5 mins, or until browned, making sure they don't stick. Make a slurry with the milk and flour, whisking to combine well. To the skillet add salt, pepper, the slurry, chicken broth, lemon and snap peas. Simmer over low heat until it thickens slightly. Add the chicken to the pan, and simmer 3 to 5 minutes longer. Chicken should be warmed through and the snap peas will be crisp/tender.
Sprinkle with parsley before serving.