Pan-Seared Chicken Breast with Potatoes & Green Beans

What You Need 
1 potato, cut into 1/4-inch rounds 
1/4 pound green beans, ends trimmed 
1 chicken breast, skin on 
2 tablespoons olive oil 
1 tablespoon unsalted butter 
2 cloves garlic, minced 
1 teaspoons fresh thyme, chopped
Fresh parsley, chopped  
1/2 onion, finely chopped 
1 diced tomato, seeds and juice removed 
2 teaspoons flour 
1/2 cup white wine 
1 cup chicken stock 
Kosher salt and freshly ground black pepper 

What to Do
In a skillet, heat 1 tablespoon olive oil. Cook chicken (skin side down) until skin is golden brown, about 6-8min. Flip and transfer to an oven preheated at 425F and cook until juices run clear, about 15-20min.

oil the potatoes and the green beans until fork tender. Drain and heat the remaining oil and 1/2 tablespoon of butter. Cook the 1/2 garlic until fragrant. Add the potatoes and green beans. Season with salt and pepper and fresh parsley.

For the sauce, in the same pan you cooked your chicken, cook the onion, remaining garlic, until tender. Add the flour and cook for 1min. Add the white wine and let it reduce. Add the chicken stock and boil. Reduce to simmer. Add the tomatoes, and more thyme and parsley. Season with salt and pepper. 

Cook with soul. Eat with pleasure!