Ingredients
12 ounces Baby Red Potatoes
1 tablespoon Olive Oil
4 pieces Boneless, Skinless, 6 ounce Chicken Breast.
5 pieces Large Cremini Mushrooms, Quartered
1 tablespoon Chopped Fresh Tyme
2 sprigs Tyme
1/4 cup Half and Half
1/4 cup Heavy Cream
1 3/4 cups Chicken Stock
8 slices Fresh Lemon, sliced thin
8 ounces French Green Beans
2 tablespoons Fresh Parsley, Chopped
1/2 teaspoon Fresh Ground Pepper
1/2 teaspoon Kosher Salt
3/4 teaspoon Himalayan Rock Salt, Divided
Preparation
Preheat oven to 450°.
Place potatoes in a medium saucepan; cover with water. Salt water with kosher Salt. Bring to a boil, and simmer until tender (11-12 mins). Drain and set aside.
Heat 1 Teaspoon oil in cast iron over medium-high heat. Salt and Pepper chicken with 1/4 teaspoon each. Add chicken and thyme springs to pan until browned (3 mins each side). Place pan in oven at 450° for 8 mins or until chicken is done flipping once. Set aside chicken.
Return pan to heat. Add remaining oil. Add potatoes, cut sides down; mushroom; and chopped thyme. Cook until browned (3 mins) stirring once.
Combine milk and flour in a small bowl. Add remaining salt, lemon slices, flour mixture and beans to pan; simmer 1 min.
Add Chicken; cover and reduce heat. Let simmer until beans are tender-crisp. Parsley for garnish.
