Preparation

Step 1 out of 6

Pierce potatoes with a fork twice, then place on a plate in a single layer and microwave for seven minutes.

Step 2 out of 6

Over medium high heat, in a 12-inch bottom skillet, melt butter and olive oil.

Step 3 out of 6

Season chicken and cook in small batches until chicken is mostly cooked through, approximately four minutes per side. Remove from pan and set aside.

Step 4 out of 6

Working with the same skillet, add shallots and cook until translucent. Add one tablespoon of flour, stirring to incorporate. Add wine and deglaze the bottom of the pan. Continue cooking until the wine has reduced by half. Add the mustard, vegetable stock bouillon packet, and water. Stir until well combined. Add the cream and thyme. Return chicken to the pan and add the potatoes.

Step 5 out of 6

Stir to ensure everything is well coated, then simmer on low for 10 minutes.

Step 6 out of 6

Serve with steamed green beans.