Ok, internet friends, this one is a good one. I found this recipe in my Cooking Light magazine (click here for the link to their site) and it was a hit. It takes just a little more than the 30 minutes that’s promised, but is quick, easy, and delicious! It was so pretty that I decided to share two pictures – one in the pan and one on the plate! I did leave out the mushrooms (I’m allergic) and only added two chicken breasts. This would definitely feed four people if you added the two extra chicken breasts. Enjoy!
Preheat oven to 450°.
Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.