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, chicken, and a few potatoes. Fingerling potatoes or Yukons are perfect, but a red potato makes a great budget stand-in. And everything is napped with that bright lsauce. Shhh…don’t tell anyone how simple this dish is, and they’ll think you’re a genius.

Lemony Chicken with Green Beans

Fast & easy enough for a weeknight, if you toss this on a large platter for company, it will be absolutely glorious. Add a crusty bread, pass the rest of the wine, and let the party happen.

About 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.

Vary the Recipe:

• We love this in the spring with Asparagus instead of Green Beans. When cutting the asparagous, keep the tips separate. Simmer the stalks until nearly done in salted water, add in the tips last. Don’t overcook; they’ll need to be added to the hot dish and will warm through a bit more.
• The lemon adds a hint of brightness, but bring it forward by using the juice and the zest.

Making Lemony Chicken With Green Beans:

• Double this with no problem (two big saute pans would work best, or you might end up taking more time to reduce).
• If you have a large skillet, use it like a flat top. Start with the onions, then push them to the side and add the chicken.
• Lemony Chicken can be kept warm in the oven for a short period prior to serving. Remove the lemon if holding the dish, or it will be too strong.

Serve Lemony Chicken With Green Beans With:

Add a Crusty Bread, pass the rest of the wine, and let the party happen. Consider starting off with artichokes to make dinner an event. White Bean Dip with Olive Oil and Herbs is a great budget appetizer. Maybe choose a Simple Tart for dessert.

White Bean Dip

The only potentially expensive ingredients in this dish are the sun-dried tomatoes and the small bit of wine. Look for those sun-dried tomatoes at the discount stores and keep an eye out in your store’s last chance area.

Lemony Chicken with Green Beans

Lemony Chicken with Green Beans

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A simple skillet meal that reads “fancy.”

• Author: mollie kirby
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish Chicken
• Cuisine: Mediterranean

Ingredients

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• 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 4 large red potatoes, skins on, well scrubbed
• 1 pound of green beans about two cups, if not in season, consider asparagus instead
• 2 plus 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, a little more if needed
• 1 lemon, sliced 1/4 inch thick
• Salt and pepper to taste, about 1/4 teaspoon salt and 1/8 teaspoon pepper

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Instructions

Slice potatoes into 1/4’s if using reds, and in half the long way if using fingerlings. Bring a large pot of water to a boil. Add potatoes, reduce to a good simmer, and cook about 10 minutes. Add green beans and cook for 8 minutes longer. The potatoes should be just done but not in danger of falling apart, and the beans bright. Scoop out the beans (they’ll be floating on the top) and plunge them into cold water to stop cooking. Drain the potatoes.

Add a little salt and pepper to the flour and dredge the chicken. Have the 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. Sauté 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 the onion and chicken together, and cook until wine is slightly reduced. Add chicken stock, lemon slices, green onions, and sun-dried tomatoes. Cook for a moment to blend the flavors, but don’t reduce.

The sauce needs to be loose because the potatoes will absorb some of it. Add green beans and potatoes, and warm though, stirring gently to combine. Tongs are a great tool at this point. Add a little additional stock if needed.

Turn out onto a large platter so the sauce gets evenly distributed over the top. 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.

Notes:

• if no wine is available, use about a tablespoon and a half of white wine vinegar and a little extra chicken stock

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Lemony Chicken with Green Beans was posted March 2014, original source unknown; may have been Cooking Light. Reposted in June 2017 because it’s had fewer than 150 views in three years, and it’s just too good to be overlooked. If you like it, drop a comment and share on Pinterest or Facebook!