Ingredients

• 12 oz. potatoes
• 2 tbsp. olive oil
• 6 oz. chicken breast
• ¾ tsp. salt
• ½ tsp. black pepper
• 1 tbsp. thyme
• ¼ cup milk
• 5 tsp. flour
• 8 lemon slices
• 2 tbsp. parsley
• Bush Beans

How to Make It

Step 1

Using the 20” Atlas Cooker preheat oven to 350°.

Step 2

Place potatoes in a saucepan and cover with water. Boil for 12 minutes or until tender.

Step 3

Heat an ovenproof skillet/frying pan over medium-high heat. Add 1 tsp. oil to pan. Sprinkle chicken with ¼ tsp. salt and ¼ tsp. pepper.

Step 4

Add chicken and thyme to pan and cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven and bake for 10 minutes or until chicken is done. Remove chicken from pan.

Step 5

Add remaining 2 tsp. oil, potatoes, and 1 tablespoon thyme and cook 3 minutes.

Step 6

Combine milk and flour in a small bowl. Add remaining salt, pepper, flour mixture, lemon, and beans to pan simmer 1 minute. Add chicken, cover and simmer 3 minutes or until beans are crisp-tender.

Step 7

Sprinkle with parsley and serve.