Lemony Chicken with Green Beans
A simple skillet meal that reads “fancy.”
- 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
- 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
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