Lemon Chicken with White White Sauce and Garlic
I had no desire to do a ton of dishes last night, so I decided on this easy to make Baked Lemon Chicken in Garlic Wine Sauce recipe with fingerling potatoes, mushrooms and string beans. I tried my best to use only ingredients that I already had in the house and made great efforts not to have to go to the grocery store. I just wanted an easy Monday meal so I went to Williams-Sonoma.com and looked for something I thought I could easily pull-off. Only, nothing was there with what I had in the fridge or pantry. So I did the next best thing and improvised the basics of this recipe that was originally adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira. The only thing I would change for next time is I would definitely add capers. Also, if time permitted, I would have marinated the chicken overnight in the mixture of the white wine, garlic and lemon.
And just like that I suddenly feel like I should have my own show on the Food Network.
- 6 1/2 tsp. olive oil
- 4 boneless, skinless chicken breast halves, each about 5 oz.
- 1 small diced onion
- 1/2 tsp. sea salt
- Ground pepper, to taste
- 1 lemon, cut into 8 thin slices
- Handful of fresh string beans
- Small golden or fingerling potatoes
- 1 cup of sliced white mushrooms
- 2 tsp. butter
- 1/2 cup of white wine
- 3 cloves of minced garlic
Preheat an oven to 375°F. Lightly grease a baking dish with 2 tsp. of the olive oil.
Place the chicken breasts in the prepared baking dish. Drizzle the chicken with the white wine and 2 1/2 tsp. of the olive oil. Sprinkle with the salt and pepper.
Top each chicken breast with 2 lemon slices and a teaspoon of butter. Drizzle the remaining 2 tsp. olive oil over the herbs.
In a bowl, mix 2 tsp. of olive oil, diced onion, pinch of salt, and garlic with the mushrooms and quartered potatoes. And place them on a greased baking sheet.
Bring a pot of water to a boil, and cook the string beans for about 5 minutes. Strain, then blanch. Place to the side.
Bake the potatoes and mushrooms for 20 minutes. Continue to bake the chicken until it is opaque throughout, about another 5 – 10 minutes. Arrange a chicken breast on each of 4 plates, spooning equal amounts of the mushrooms, potatoes, and string beans around each. Drizzle with some pan juices and serve immediately. Serves 4.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).
Photo credits: Nicole Standley
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