Creamy Lemon Chicken
Roasted Parmesan Green Beans
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 Tbsp chicken broth
- ½ cup chopped onion
- 1 clove garlic, minced
- ¼ tsp dried thyme
- 1 Tbsp fresh lemon juice
- ½ lemon, thinly sliced
- ¼ cup heavy cream
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Melt butter with oil in a nonstick skillet over medium heat. Add chicken, and cook 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Add broth to skillet, scraping skillet to loosen browned bits. Add onion, garlic, and thyme. Cook, stirring occasionally, until onion is tender.
- Add lemon juice, lemon slices, and cream. Return chicken to skillet, and cook until sauce is thickened.
Side Dish Ingredients
- 1 (12-oz) pkg thin green beans
- 1 Tbsp olive oil
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 2 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 450°F. Toss together green beans, oil, salt, and pepper on a rimmed baking sheet. Bake 10 minutes or until beans are browned. Sprinkle with cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
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