Lemony Chicken with Green Beans . $3.65

A gorgeous dish, it really should have a fancy name…a little wine, lemon and a handful of sun-dried tomatoes spark up gorgeous green beans, lovely chicken and a few potatoes. Fingerling potatoes are gorgeous in this, but any old potato is delicious napped with the bright sauce. Shhh…don’t tell anyone how simple it is and they’ll think you’re a genius.

Lemony Chicken with Green Beans
Lemony Chicken with Green Beans

I love sneaky dishes like this that masquerade around as something fancy when in reality, they are just basic, inexpensive ingredients treated right. This is my kind of cooking and hits all the notes I look for in a dish:

  • Healthy, with a little of the main protein, lots of vegetables and very little “starchy” element.
  • Deceptively simple and fast, a few short steps ensure a glorious outcome.
  • Inexpensive, easily obtained every day ingredients absolutely shine.

Easy enough for a week night, consider throwing this on a large platter for company and it will be absolutely glorious. Add a crusty bread, pass the rest of the wine and let the party happen. (Consider artichokes or White Bean Dip with Olive Oil and Herbs as an appetizer and a lemon tart for dessert.) Double or triple with no problem (you may need two big pans) and this dish can be kept warm in the oven for a short period prior to serving.

The only potentially expensive ingredients in this dish are the sun-dried tomatoes and the small bit of wine. Wine could be replaced with a bit of stock and white wine vinegar, and I have a few hints on how to get sun-dried tomatoes at a reasonable cost…just glance through my applied strategies, below. This meal runs about $3.65 with careful shopping.

Lemony Chicken with Green Beans
Lemony Chicken with Green Beans

Lemony Chicken with Green Beans

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: easy
  • Print

  • 3/4 ounces sun-dried tomatoes, oil packed is best, about 4 – 9, sliced into thin strips; if using dried, soak (see notes)
  • 12 ounces of potatoes, about 8 fingerlings, or three small russets, skins on, well scrubbed
  • 1 pound of green beans about two cups
  • 2 tablespoons olive oil
  • 1 pound chicken breast, sliced into 1/2 inch strips
  • 2 tablespoons flour
  • 1/2 small onion or 1/4 large, sliced very thinly
  • 2 cloves garlic, minced
  • 1/4 cup sliced green onion (1/4″ slices)
  • 1/4 cup white wine (Sauvignon Blanc is lovely) (see note)
  • 1 cup chicken stock
  • 1 lemon, sliced 1/4 inch thick
  • Salt and pepper to taste, about 1/4 teaspoon salt and 1/8 teaspoon pepper

Slice potatoes into 1/4’s if using russets, and in half the long way if using fingerlings. Bring a large pot of water to a boil. Add potatoes, reduced to a good simmer and cook about 10 minutes. Add green beans and cook for 8 to 10 minutes longer. The potatoes should be just done but not in danger of falling apart and the beans bright. Scoop out the beans and plunge into cold water, drain the potatoes.

Timing is critical here and can vary slightly depending on the thickness of the potatoes. The goal is to have both potato and green beans done in the same pot, so if it looks as if one or the other is done first, be prepared to scoop out one or the other. This works well for me, but may require slight adjustment.

Dredge chicken in flour, add salt if desired, and pepper. Have wine and chicken stock at the ready.

Towards the end of the cooking time for the potatoes and beans, heat a large (non stick is best for this recipe) skillet (use two if yours isn’t very large) over medium high heat. Add olive oil. When warm, add onions and saute for a moment. Add garlic. Slide to edge of pan. Add chicken pieces, shaking off excess flour, and lay them in one layer. Saute until lightly golden brown on one side (two to three minutes) and turn. Stir the little pile of onions and garlic now and then.

When chicken is just cooked through, add the wine, stir up any brown bits, mixing onion and chicken together, and cook until slightly reduced. Add chicken stock, lemon slices, green onions and sun-dried tomatoes. Cook for a moment to blend the flavors and slightly reduce the sauce. Add green beans and potatoes and warm though, stirring gently to combine. Tongs are a great tool at this point.

Serve from the pan or turn out on to a large platter. Although the platter means an extra dish, turning it out helps the lovely sauce with all it’s small, flavorful bits to be more evenly distributed throughout. This dish can be held for a short time, loosely covered with foil in a 200 degree oven, but if doing so, or when storing, remove the lemon slices. The lemon can become overwhelming if kept in the dish too long. If holding, add back in before serving.

Notes:

  • if not using oil packed sun-dried tomatoes, place dried tomatoes in a heat proof bowl and as the water boils for the potatoes, add about a cup of it to the tomatoes. Allow the tomatoes to steep as the meal is being prepared, then slice thinly to add towards the end.
  • if no wine is available, use about a tablespoon and a half of white wine vinegar and a little extra chicken stock

From the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money/time and managing this recipe on a budget.
  • Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

Kitchen & Cooking Hacks:

Use your large skillet like a “griddle” or a flat top in a restaurant to make several components of the dish at the same time. Notice the onions are browning away in a corner while the chicken cooks…save using multiple pans or adding ingredients to and from the skillet – it also keeps all that built up flavor in the pan.

Using portions of the skillet like a chef uses a flat top reduces cooking time and fuss
Using portions of the skillet like a chef uses a flat top reduces cooking time and fuss

Put your own spin on it:

  • This dish is marvelous with Asparagus and could easily be adapted to winter squashes or other vegetables during the fall.
  • The lemon adds a hint of brightness, but it could be brought forward by cutting the lemon in half and using the juice and zest from half the lemon, then slicing the other half and using them at the end.

Recipe made and priced in March 2014, original source unknown; may have been Cooking Light.

Comments and discussion always welcome - tell me what you think.

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