Chicken With Parsley And Lemon Recipe

Name: Chicken With Parsley And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None chicken thigh fillets; 1/3 cup all-purpose flour; 1 tbsp olive oil; 1 1/2 tbsp butter; 3 tbsp fresh flat-leaf parsley leaves, chopped; 2 tbsp lemon juice; 1 cup chicken stock; 6 oz instant polenta; 1/3 cup grated Parmesan cheese; 13.5 oz baby green beans

Servings: persons

8 None chicken thigh fillets
1/3 cup all-purpose flour
1 tbsp olive oil
1 1/2 tbsp butter
3 tbsp fresh flat-leaf parsley leaves, chopped
2 tbsp lemon juice
1 cup chicken stock
6 oz instant polenta
1/3 cup grated Parmesan cheese
13.5 oz baby green beans

1
Toss chicken in flour, shaking off excess.
2
Heat oil and 1/2 tbsp butter in a large frying pan over medium-high heat. Cook chicken until browned and cooked through. Add parsley and lemon juice. Stir to coat chicken.
3
Meanwhile, to make the polenta, bring 3 cups water and stock to a boil in a large saucepan. Reduce heat to a simmer. Gradually whisk in polenta and cook, stirring frequently, for 5 mins, or until thick and soft. Stir in remaining butter and Parmesan.
4
Boil, steam or microwave green beans until just tender then drain.
5
Serve chicken with polenta and green beans.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 None chicken thigh fillets, 1/3 cup all-purpose flour, 1 tbsp olive oil, 1 1/2 tbsp butter, and more.

Yes, Chicken With Parsley And Lemon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Parsley And Lemon

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