You may also like
Categories:
white wine flour herbs salt black pepper chicken broth lemon juice chicken breadcrumbs olive oil green beans mushrooms asparagus
Viewed: 60 - Published at: 7 years agoIngredients
- 3 tbsp white wine (optional)
- 1 tbsp flour
- 1/2 tsp herbs de provence
- 1/2 tsp coarse salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- 3 tbsp lemon juice
- 4 boneless chicken breast (with or without skins)
- 2 tbsp breadcrumbs
- 2 tbsp olive oil
- 1 lb french cut green beans
- 1/2 lb fresh sliced mushrooms
- 1 bunch asparagus
Method
- Whisk together broth, lemon juice, wine, flour, herbed de provence, salt, and pepper
- 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.
- Remove the chicken to a plate.
- Add beans, mushrooms, and asparagus to pan and cook for about 5-8 minutes.
- Place chicken and any juices back into the pan with the vegetables.
- Pour broth mixture over.
- Cover and simmer on medium- low heat for about 15-20 minutes or until chicken is cooked through.
