Ingredients
- 3 Tbsp. lemon juice
- 3 Tbsp. white wine, optional
- 1 Tbsp. all-purpose flour
- 1 cup chicken broth made with Watkins Chicken Soup Base
- 1 tsp. Watkins Organic Parsley
- 1/4 cup dry bread crumbs
- 1/4 tsp. Watkins Mediterranean Sea Salt
- 2 Tbsp. vegetable oil
- 1 tsp. Watkins Organic Lemon Pepper
- 1 lb. green beans, trimmed
- 4 boneless, skinless chicken breasts
- 1/2 lb. mushrooms, halved
Directions
- Whisk together lemon juice, wine, flour, broth, and seasonings in a medium bowl. Lightly coat chicken with breadcrumbs. Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes. Remove to a plate. Add beans and mushrooms to skillet and cook until lightly brown, about 5 minutes. Return chicken and any juices to skillet. Pour reserved broth mixture over top. Cover and simmer until chicken is thoroughly cooked and vegetables are tender, about 15 minutes.
