Ingredients
2 tablespoons olive oil , divided
24 ounces boneless skinless chicken breast, four 6-ounce pieces
1 ½ teaspoons kosher salt, plus more for seasoning
¼ teaspoon black pepper, plus more for seasoning
paprika , ground, for seasoning
3 sprigs thyme, plus 1 tablespoon chopped
4 ounces brown mushrooms, quartered
¼ cup whole milk
5 teaspoons all-purpose flour
1 ¾ cups unsalted chicken stock
zest of 1 lemon, then cut into 8 very thin lemon slices
8 ounces green beans, trimmed, (1 package)
2 tablespoons flat-leaf parsley, chopped fresh
Directions
1
Heat a large skillet or pan over medium-high heat. Add 1 tablespoon oil.
2
Cut chicken breasts in half, about ¾-inch thick then season both sides with salt, pepper, and paprika.
3
Add chicken and thyme sprigs to the pan and cook for 6 minutes until browned. Flip the pieces over and reduce heat to medium. Cook for 7 minutes or until no longer pink and the internal temperature reaches 165°F.
4
Remove chicken from the pan and transfer to a plate to rest. Discard thyme sprigs.
5
Using the same pan, set over medium-high heat. Add the remaining 1 tablespoon oil.
6
Add mushrooms, and 1 tablespoon chopped thyme. Cook 3 minutes or until browned, and then stir.
7
Combine milk and flour in a small bowl, stirring with a whisk.
8
Add flour mixture, ½ teaspoon salt, ¼ teaspoon pepper, and stock to the pan. Simmer over medium-high heat for about 1 minute, whisking sauce to thicken and remove any lumps that form.
9
Add lemon zest, lemon slices, and beans to the pan then let it simmer for 1 minute. Add chicken, cover and reduce heat to medium. Simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley and serve.
Notes
You can substitute cashew, almond, soy or coconut milk for the dairy if you are avoiding cow's milk. Using all chicken broth also works, it will just be less creamy.
Use gluten-free flour if you are avoiding wheat flour.
Sweet potatoes are a great substitute for red potatoes.
You can steam instead of boil the potatoes until form tender.