Honey Garlic Chicken and Garlic-Lemon Green Beans with Toasted Bread Crumbs

This was a really great dinner tonight.  Everyone except for Noah really enoyed it.  We gave the chicken, Honey Garlic Chicken, an 8 (Owen and I), Aaron gave it a 7, and Noah gave it a 5.  We used four thighs, and the calories for one serving, or one fourth, were 303.  This was fast and easy, and tasted really good.  We'll have this again.  I used frozen thighs, and it was done in just over five hours.
Our green beans were from Cook's Illustrated New Best Recipe Cookbook, and just like all their recipes, this turned out great.  I cooked it a little longer than the recipe called for, and I used panko instead of fresh bread crumbs, but other than that I followed the recipe.  Aaron and I gave the beans an 8, and Owen and Noah gave them a 7.  The calories for 1/4 of the recipe, which is quite a big serving, were 195.  Here's the recipe:
Garlic-Lemon Green Beans with Toasted Bread Crumbs
2 slices high-quality sandwich bread, each slice torn into quarters (I used 1/2 c panko because I just didn't want to do more dishes)
3 T unsalted butter
salt and pepper
2 T freshly grated Parmesan cheese
6 medium garlic cloves, minced
2 t flour
1/8 t red pepper flakes
1 t minced fresh thyme leaves
1 1/2 lbs green beans, ends trimmed
1 c chicken broth
1 T lemon juice

1. Process the bread in a food processor to even, fine crumbs.  (I obviously omitted this step.  I just melted the butter and stirred the panko into it.)  Heat 1 T of the butter in a 12 inch non-stick skillet over medium-high heat; when melted, add teh bread crumbs and cook, stirring frequently, until golden brown.  Transfer to a bowl and stir in 1/4 t salt, 1/8 t pepper, and the cheese; set aside.
2.  Wipe out the skillet.  Add the remaining 2 T butter, the garlic, and 1/4 t salt; cook over medium heat, stirring constantly, until the garlic is golden, 3-5 minutes.  Stir in the flour, red pepper flakes, and thyme, then toss in the green beans.  Add the chicken broth and increase the heat to medium-high; cover and cook until the beans are partly tender but still crisp at the center, about 4 minutes.  Uncover an dcook, stirring occasionally, until the beans are tender and the sauce has thickened slightly, about 4 minutes.  Off the heat, stir in the lemon juice and adjust the seasonings with salt and pepper to taste.  Transfer to a serving dish, sprinkle with the bread crumbs, and serve.

Again, I cooked this longer than it said, because we like our beans pretty tender, and this was great!

Tomorrow we're having some lamb and risotto.