Chicken Saute

-4 tbsp. butter
-4 boneless, skinless chicken breasts
-2 tbsp. flour
-Salt & pepper
-½ cup onion, chopped
-1 ½ cups red potatoes, diced
-1 cup chicken broth
-2 sprigs fresh thyme (you can also use dried thyme)
-1 ½ cup fresh green beans, trimmed and cut into 1” pieces

In a large skillet, melt 2 tbsp. butter over medium heat. Dredge chicken in flour, shaking off excess. Sprinkle with salt and pepper. Cook chicken until brown, about 3 minutes per side. Remove chicken from skillet. Add 1 tbsp. butter to pan. Add potatoes, broth and thyme; season with salt and pepper. Bring to a boil; reduce to a simmer. Cover; cook until sauce is slightly thickened and chicken is almost cooked through, about 6 minutes. Add green beans; cover and cook until chicken is cooked through, about 2 more minutes. With a slotted spoon, transfer chicken and vegetables to plates. Raise heat to high; whisk in 1 tbsp. butter and about 1 tsp. flour to thicken sauce. Pour sauce over chicken and vegetables and serve. Serves 4.