• Home
  • Pan-Fried Chicken Breast with Potatoes and Mushrooms

Pan-Fried Chicken Breast with Potatoes and Mushrooms

Want a nourishing meal, but you don’t want to waste your time cooking and washing too many dirty dishes as a result? Then cook everything using one skillet! You can start by making this pan-fried chicken breast with a potato and mushroom side dish.
Features:
Want a nourishing meal, but you don’t want to waste your time cooking and washing too many dirty dishes as a result? Then cook everything using one skillet! You can start by making this pan-fried chicken breast with a potato and mushroom side dish.

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

10 ounces of chicken breast
1 tablespoon vegetable oil
salt
pepper
chili flakes
5 potatoes, small size, boiled
4 mushrooms, cut into quarters
3 ounces of green beans
¼ cup flour
2 tablespoons of milk
cup chicken stock
thyme
½ lemon, slices

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet.

2
Done

Lay the chicken fillets in it. Season with salt, pepper, and chili flakes.

3
Done

Fry the chicken for 8-10 minutes per side. When cooked, remove from skillet and set it aside.

4
Done

Slice the boiled potatoes, but leave their skins on.

5
Done

Place them cut side down in the same skillet in which you cooked the chicken.

6
Done

Add the mushrooms.

7
Done

Turn the potatoes over when they begin to turn golden brown on the edges.

8
Done

Add the green beans. Sprinkle some salt and pepper, then stir, cooking further.

9
Done

Separately, mix the flour with milk. Whisk, then add this mixture to the skillet.

10
Done

Add the chicken stock.

11
Done

Mix and let it simmer.

12
Done

Add thyme, and lemon slices, then stir.

13
Done

Serve the chicken breast with veggies.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

736 kcal
Calories
93 g
Protein
43 g
Fat
22 g
Carbohydrates

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.