This recipe was adapted from Chicken with Lemon and Garlic recipe (p. 184) from Pepita Aris' Spanish : over 150 mouthwatering step-by-step recipes. I loved the way this came out.
Ingredients
3 Chicken breasts, skinless, cut into thin strips (1/4")
3 tbsp Olive oil, divided
1 Shallot, finely chopped
6 tsp Garlic (or 6 cloves), chopped
1 tsp Paprika
1 lbs Green beans
8 oz Mushrooms, thinly sliced (white or mini-bellas)
2 tbsp Lemon juice
1/4 cup Parsley (fresh), chopped
1/4 cup Chicken broth
1/2 tsp Kosher salt (more or less to taste)
1/4 tsp Black pepper (more or less to taste)
Directions
1. Heat 2 tbsp of Olive oil over medium-high heat in a large skillet. Add chicken, garlic and paprika to the pan and cook for around 5 minutes until the chicken is cooked. Remove chicken to a bowl and keep warm (under foil).
2. Add remaining 1 tbsp of olive oil to the pan and cook green beans for around 4-5 minutes. Add mushrooms and parsley, then cook for 3-4 more minutes.
3. Add broth, lemon juice, kosher salt and pepper and bring to a boil.
4. When it boils, lower to simmer, add chicken and mix thoroughly for around 1 minute.
Remove from heat and enjoy!
Directions
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