1. Preheat oven to 450
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil and simmer 12 minutes or until tender. Drain
3. 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 at 450 for 10 minutes or until chicken is done. Remove chicken from pan.
4. Return pan to medium-high heat. Add remaining 2 teaspoon of oil. Add potatoes (cut side down), mushrooms and 1 tablespoon thyme. Cook 3 minutes or until browned, stirring once. Add remaining salt, remaining pepper, flour, 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (465g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (12%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 140.2mg||43 %|
|Sodium 538.8mg||19 %|
|Potassium 1211.6mg||32 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 20.7g|
|Protein 59.8g||85 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 389
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