Lemony Chicken with French Green Beans

IMG_7250  Another great recipe from Cooking Light Magazine with a few modifications and make gluten-free!

Ingredients:

chicken breasts

2 tbs fresh thyme

salt and pepper – as desired

1/2 cup sour cream

3 tbs gluten free flour – I used oat flour

1 1/4 cups chicken broth

1/4 pound green beans – or more if you like

1 lemon – sliced very thin

1/8 cup chopped pancetta

olive oil

Preparation:

In a large skillet, heat a bit of olive oil.  Cook the chicken with a little salt and pepper and the fresh thyme, until cooked through – about 4 to 5 minutes per side.  Set aside.

In the same skillet, add the pancetta.  Saute for about 1 minute.  Add the sour cream and chicken broth.  Stir to combine until sour cream is completely liquified.  Add flour.

Once the mixture is simmering, add the lemons and green beans.  Simmer 1 minute.  Return the chicken to the pan and cover.  Continue to simmer for 4 minutes.  Remove and serve, topping with the sauce!

I paired this up with a nice bottle of tempranillo.

 

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