Name: Sautéed Chicken Thighs with Mushroom Sauce & Roasted Green Beans
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 354 ml chicken or vegetable broth; 1.362 kg chicken thighs, boneless skinless; 1.362 kg green beans; 0.341 kg white mushrooms; all-purpose flour; black pepper; extra virgin olive oil; salt; virgin coconut oil

Sautéed Chicken Thighs with Mushroom Sauce & Roasted Green BeansSautéed Chicken Thighs with Mushroom Sauce & Roasted Green Beans — a 35-minute dinner recipe with 9 ingredients, serving 6.Ingredients

354 ml chicken or vegetable broth

1.362 kg chicken thighs, boneless skinless

1.362 kg green beans

0.341 kg white mushrooms

all-purpose flour

black pepper

extra virgin olive oil

salt

virgin coconut oil

Instructions

Preheat oven to 220°C (425°F).

Wash green beans and trim ends. Transfer to a sheet pan.

Drizzle green beans with oil and season with salt and pepper; toss to coat.

Spread out evenly and place in the oven. Tossing once halfway through, roast until tender-crisp, 10-15 minutes.

Heat a skillet over medium-high heat.

In a medium bowl, mix together flour, salt, and pepper.

Add chicken to bowl and toss to coat.

Coat bottom of skillet with oil. Shake off excess flour from chicken and add to skillet. Cook until browned, 2-3 minutes per side.

Wash, dry, and halve mushrooms.

Transfer chicken to a plate and return skillet to stove. Add more oil and mushrooms. Stirring occasionally, cook until tender, 4-5 minutes.

Return chicken to pan and add broth. Reduce heat to medium and cook until chicken is cooked through and liquid is reduced, 5-6 minutes.

To serve, arrange chicken with mushroom sauce and green beans on a plate. Enjoy!

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