- 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
Using the 20” Atlas Cooker preheat oven to 350°.
Place potatoes in a saucepan and cover with water. Boil for 12 minutes or until tender.
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.
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.
Add remaining 2 tsp. oil, potatoes, and 1 tablespoon thyme and cook 3 minutes.
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.
Sprinkle with parsley and serve.