Chicken Breast Saute

By angielaine

Ingredients

• 4 Tbsp Butter
• 4 Boneless, Skinless Chicken Breast Halves
• 2 Tbsp All-Purpose Flour
• Salt and Pepper
• 1/2 cup Shallots, chopped
• 1 cup Red Potatoes, peeled and diced
• 1 cup Chicken Broth
• 2 Sprig Fresh Thyme, plus more for garnish
• 6 oz Green Beans, trimmed and cut (about 1 cup)

Preparation

Step 1

In a 10-inch skillet, melt 2 tablespoons butter over medium heat. Dredge chicken in flour, shaking off excess. Sprinkle with salt and pepper. Cook chicken until brown, about 3 minutes on each side. Remove. Add 1 Tbsp butter to pan. Cook shallots 1 minute. Return chicken to pan. Add potatoes, broth and thyme; season with salt and pepper. Bring to a boil; reduce to simmer. Cover; cook until sauce is slightly thickened and chicken is almost cooked through, 6 minutes. Add green beans; cover, and cook until chicken is cooked through, about 2 minutes. With a slotted spoon, transfer chicken and vegetables to plates. Raise heat to high; cook sauce 1 minute more. Remove from heat; whisk in remaining butter. Pour sauce over chicken, garnish with thyme.