LEMON CHICKEN (w) GREEN BEANS & MUSHROOMS Avocado Oil
1 cup chicken broth
¼ cup fresh squeezed lemon juice
3 tablespoons white wine
1 tablespoon all-purpose flour
1 ½ teaspoon Herbes de Provence
½ teaspoon coarse salt
⅛ teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts
2 tablespoons dry breadcrumbs
3 tablespoons Avocado Oil, separated
1 pound fresh green beans, trimmed and cut into halves
½ pound fresh mushrooms, sliced
1. Whisk together broth, lemon juice, wine, flour, Herbes de Provence, salt and pepper in a medium bowl.
2. Lightly coat chicken with breadcrumbs. Heat 2 tablespoons Avocado Oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes. Remove to a plate. Add the additional tablespoon of Avocado Oil to the pan and stir in green beans and mushrooms. Cook stirring occasionally, until mushrooms are lightly browned, about 5 minutes.
3. Return chicken and any juices to pan. Pour broth mixture over top. Cover and simmer until chicken is thoroughly cooked and vegetables are tender, about 15 minutes.