One Pot Lemon Chicken

• 12 ounces Baby Red Potatoes
• 1 tablespoon Olive Oil
• 4 pieces Boneless, Skinless, 6 ounce Chicken Breast.
• 5 pieces Large Cremini Mushrooms, Quartered
• 1 tablespoon Chopped Fresh Tyme
• 2 sprigs Tyme
• 1/4 cup Half and Half
• 1/4 cup Heavy Cream
• 1 3/4 cups Chicken Stock
• 8 slices Fresh Lemon, sliced thin
• 8 ounces French Green Beans
• 2 tablespoons Fresh Parsley, Chopped
• 1/2 teaspoon Fresh Ground Pepper
• 1/2 teaspoon Kosher Salt
• 3/4 teaspoon Himalayan Rock Salt, Divided

1. Preheat oven to 450u0b0.
2. Place potatoes in a medium saucepan; cover with water. Salt water with kosher Salt. Bring to a boil, and simmer until tender (11-12 mins). Drain and set aside.
3. Heat 1 Teaspoon oil in cast iron over medium-high heat. Salt and Pepper chicken with 1/4 teaspoon each. Add chicken and thyme springs to pan until browned (3 mins each side). Place pan in oven at 450u0b0 for 8 mins or until chicken is done flipping once. Set aside chicken.
4. Return pan to heat. Add remaining oil. Add potatoes, cut sides down; mushroom; and chopped thyme. Cook until browned (3 mins) stirring once.
5. Combine milk and flour in a small bowl. Add remaining salt, lemon slices, flour mixture and beans to pan; simmer 1 min.
6. Add Chicken; cover and reduce heat. Let simmer until beans are tender-crisp. Parsley for garnish.

red potatoes, olive oil, chicken, cremini mushrooms, fresh tyme, heavy cream, chicken, lemon, green beans, fresh parsley, fresh ground pepper, kosher salt, salt

Taken from www.epicurious.com/recipes/member/views/one-pot-lemon-chicken-5a4ecabe6556d05daeaabcfa (may not work)