Ingredients
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12 ounces baby red potatoes, halved
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3 teaspoons extra-virgin olive oil, divided
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4 (6-ounce) boneless, skinless chicken breasts, pounded to ¾-inch thickness
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¾ teaspoon kosher salt, divided
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¼ teaspoon ground pepper
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2 sprigs fresh thyme
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4 ounces cremini mushrooms, quartered
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1 tablespoon chopped fresh thyme
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1¾ cups unsalted chicken broth
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1 (8-ounce) package trimmed haricots verts (French green beans)
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¼ cup whole milk
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5 teaspoons all-purpose flour
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5 very thin lemon slices
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2 tablespoons chopped fresh flat-leaf parsley
Directions
- Preheat oven to 450°F.
- Place halved potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat to maintain a simmer; cook until almost tender, about 8 minutes. Drain.
- Meanwhile, heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil. Sprinkle 4 chicken breasts with ¼ teaspoon salt and ¼ teaspoon pepper. Add the chicken and 2 thyme sprigs to the pan; cook until browned on the bottom, about 5 minutes. Turn the chicken over. Transfer pan to oven; roast until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F. Transfer the chicken to a plate.
- Carefully return the pan to medium-high heat (the handle will be hot). Add the remaining 2 teaspoons oil. Add the parboiled potatoes, cut-sides down, along with the quartered mushrooms and 1 tablespoon thyme; cook, stirring once, until browned, about 3 minutes. Add 1¾ cups broth, 8 ounces haricots verts and the remaining ½ teaspoon salt; cover and simmer until the beans are just tender, about 3 minutes. Whisk ¼ cup milk and 5 teaspoons flour in a small bowl; stir into the sauce in the pan. Add the chicken and 5 lemon slices; cover, reduce heat and simmer until the sauce is thickened, about 3 minutes. Sprinkle with 2 tablespoons parsley.
