Weeknight Lemon Chicken Skillet Dinner

This will take much less time than my regular lemon chicken recipe and it will be heartier than my regular recipe as well.

12oz. baby red potatoes, halved

1 tbsp. olive oil, divided 

4 6oz. boneless skinless chicken breast halves, pounded to 3/4 inch thickness 

3/4 tsp. kosher salt divided 

1/2 tsp. freshly grounded black pepper, divided 

2 thyme springs

4oz. cremini mushrooms, quartered 

1 tbsp. chopped fresh thyme

1/4 C. whole milk

5 tsp. all purpose flour

1 3/4 C. unsalted chicken stock

8 very thin lemon slices

1 8oz. pkg. trimmed haricots verts

2 tbsp. chopped fresh flat leaf parsley

Preheat oven to 450 degrees.

Place potatoes in a medium saucepan, cover with water.  Bring to a boil, and simmer 12 minutes or until tender. Drain.

Heat a large oven proof skillet over medium high heat.  Add 1 tsp. oil to pan.  Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper.  Add chicken and thyme sprigs to pan; cook 5 minutes until chicken is browned.  Turn chicken over.  Place pan in oven; bake at 450 degrees for 10 minutes or until chicken is done.  Remove chicken from pan.

Return pan to medium high heat.  Add remaining oil. Add potatoes, cut side down; mushrooms, and 1 tbsp. thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk.  Add remaining salt, 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.

Per serving: 342 calories, 9g. fat, 43g. protein, 23g. carbohydrates, 642mg. sodium