Chicken With Parsley And Lemon - cooking recipe

Ingredients

8 None chicken thigh fillets
1/3 cup all-purpose flour
1 tbsp olive oil
1 1/2 tbsp butter
3 tbsp fresh flat-leaf parsley leaves, chopped
2 tbsp lemon juice
1 cup chicken stock
6 oz instant polenta
1/3 cup grated Parmesan cheese
13.5 oz baby green beans

Preparation

Toss chicken in flour, shaking off excess.
Heat oil and 1/2 tbsp butter in a large frying pan over medium-high heat. Cook chicken until browned and cooked through. Add parsley and lemon juice. Stir to coat chicken.
Meanwhile, to make the polenta, bring 3 cups water and stock to a boil in a large saucepan. Reduce heat to a simmer. Gradually whisk in polenta and cook, stirring frequently, for 5 mins, or until thick and soft. Stir in remaining butter and Parmesan.
Boil, steam or microwave green beans until just tender then drain.
Serve chicken with polenta and green beans.