Step 1

Place cut potatoes in a saucepan. Add water 1-inch above potatoes, and add 1 teaspoon salt. Bring to a boil, and simmer 12 minutes or until tender. Drain.

Step 2

Heat a large skillet or pan over medium-high heat. Add 1 tablespoon oil.

Step 3

Cut chicken breasts in half, about ¾-inch thick then season both sides with salt, pepper, and paprika.

Step 4

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.

Step 5

Remove chicken from the pan and transfer to a plate to rest. Discard thyme sprigs.

Step 6

Using the same pan, set over medium-high heat. Add the remaining 1 tablespoon oil.

Step 7

Add potatoes cut-sides down, mushrooms, and 1 tablespoon chopped thyme. Cook 3 minutes or until browned, and then stir.

Step 8

Combine milk and flour in a small bowl, stirring with a whisk.

Step 9

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.

Step 10

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.