I am ready for some sunshine and warmer weather but I'm most excited about having both kids home for a couple of months. (Truthfully, we probably wont see too much of Ryan between jobs, friends and classes but just knowing that he's living at home, is enough for me.) I am so excited about being able to set the table for 4 again!
It's time to pull out some easy summertime recipes for my family. Lemon chicken skillet dinner is a great recipe for those nights when I'm in a hurry and it's just too hot to turn on the oven. This yummy chicken dinner is cooked right on the stovetop and it's super quick and delicious.
12 ounces baby potatoes, halved
4 ounces chicken breasts, boneless and skinless
3/4 teaspoon kosher salt
1/2 teaspoon pepper
2 thyme sprigs
4 ounces mushrooms
1 teaspoon dried thyme
1/4 cup whole milk
5 teaspoons flour
1 3/4 cups chicken stock
8 thin lemon slices
Transfer chicken to a pan, bake 10 minutes. (or until fully cooked through.)
Combine milk and flour and pour into empty skillet. Add broth and lemon slices and bring to a boil. Cook 1 minute until slightly thickened.
Serve chicken with sauce, lemon slices and potatoes.