Ingredients
Method
- Bring a large pot of generously salted water to a boil. Add potatoes and boil for 12 minutes or until the potatoes are tender. Drain and set aside.
- While the potatoes are boiling, slice the chicken breasts into strips about 1/4 inch thick. Season with salt and pepper to taste and set aside.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan. Add the chicken strips and sprinkle with the thyme leaves.
- Cook 5 minutes on each side until chicken has slightly browned. Remove chicken from pan to a plate. Cover with foil and set aside.
- Add the remaining 1/2 tablespoon of the oil to the pan. Add potatoes and mushrooms and cook about 3 minutes until the mushrooms start to cook down. Add the chicken stock to the pan and stir, scraping up the brown bits from the bottom. Heat until the skillet comes to a bubble.
- Combine milk and flour in a small bowl and whisk together until smooth. Slowly add into the broth in the skillet and stir. Add the lemon slices and stir to submerge. Simmer 1 minute or until the mixture has slightly thickened.
- Add the chicken strips and any juices from the plate back into the skillet. Simmer for 3 minutes or until the chicken has heated through. Serve immediately, spooning extra sauce over the chicken and potatoes. Enjoy!