Ingredients:
- 1 tablespoon olive oil, divided
- 4 (6-ounce)s kinless, boneless chicken breast halves, pounded to 3/4-inch thickness
- 3/4 teaspoon bio salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 thyme sprigs
- 4 ounces Cremini mushrooms, quartered
- 1 tablespoon chopped fresh thyme
- 1/4 cup half and half cream
- 5 teaspoons Carbquick
- 1 3/4 cups no salt added chicken stock
- 8 very thin lemon slices
- 1 (8-ounce) package trimmed green beans
- 2 tablespoons chopped fresh flat-leaf parsley
Directions:
- Preheat oven to 450°.
- Heat a large ovenproof skillet over medium-high heat.
- Add 1 teaspoon oil to pan.
- Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned.
- Turn chicken over.
- Place pan in oven; bake at 450° for 10 minutes or until chicken is done.
- Remove chicken from pan.
- Return pan to medium-high heat.
- Add remaining 2 teaspoons oil.
- Add mushrooms; and 1 tablespoon thyme
- Cook 3 minutes or until browned, stirring once.
- Combine cream and Carbquick in a small bowl, stirring with a whisk.
- Add remaining bio salt, remaining pepper, cream mixture, stock, lemon, and beans to pan
- Simmer 1 minute or until slightly thickened.
- Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender.
- Sprinkle with parsley.
Credit: Deb Spence