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Ingredients
- The potatoes go in face down so they can get browned and caramelized,
- 12 ounces baby red potatoes, halved
- 1 tablespoon olive oil, divided
- 4 (6 ounce) chicken breast halves, pounded to 3/4-inch thickness*
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 ounces cremini mushrooms, sliced or quartered
- 2-3 cloves minced garlic
- 1/4 cup whole milk
- 5 teaspoons all-purpose flour
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves**
- 1 can low-sodium chicken broth- divided
- 6 very thin lemon slices
- 8 ounces trimmed haricots verts (French green beans)
- 2 tablespoons chopped fresh flat-leaf parsley
- If your chicken breasts are particularly thick, consider slicing them in half instead of pounding.
- If you are using ground thyme, start with 1/2 teaspoon and add more to taste
- Nutritional Information: 1 chicken breast and 3/4 cup potato and bean mixture: Cal: 342, Fat 8.6g, Protein: 46 g, Carb: 23g, Fiber 4g
View Full Recipe at Our Best Bites
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1732g | |
| Calories 1544 | |
| Calories from Fat 629 | 41% |
| Total Fat 70.17g | 88% |
| Saturated Fat 18.6g | 74% |
| Trans Fat 0.65g | |
| Cholesterol 354mg | 118% |
| Sodium 2285mg | 95% |
| Potassium 4058mg | 116% |
| Total Carbs 96.21g | 26% |
| Dietary Fiber 13.1g | 44% |
| Sugars 13.83g | 9% |
| Protein 137.5g | 220% |
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