4 6-ounceskinlessboneless chicken breast halves, pounded to 3/4-inch thickness
3/4teaspoonkosher salt
1/2teaspoonblack pepper
2thyme sprigs
4ouncescremini mushrooms quartered
1tablespoonchopped fresh thyme
1/4cupwhole milk
5teaspoonsall-purpose flour
1 3/4cupsunsalted chicken stock such as Swanson
8very thin lemon slices
1 8-ouncepackage trimmed haricots verts
2tablespoonschopped fresh flat-leaf parsley
Instructions
Preheat oven to 450 F.
Place the 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 the pan and swirl to coat. Sprinkle chicken with 1/4 teaspoon each of salt and pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until the chicken is browned. Turn chicken over. Place the pan in the oven; bake at 450 F for 10 minutes or until chicken is done. Remove chicken from pan.
Return pan to medium-high heat. Add remaining 2 teaspoons oil to the pan; swirl. Add potatoes, mushrooms, and 1 tablespoon thyme. Cook 3 minutes or until browned stirring once. Combine milk and flour in a bowl, stirring with a whisk. Add flour mixture, stock, lemon, beans, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper 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 and serve.