2 tbs fresh thyme
salt and pepper – as desired
1/2 cup sour cream
3 tbs gluten free flour – I used oat flour
1 1/4 cups chicken broth
1/4 pound green beans – or more if you like
1 lemon – sliced very thin
1/8 cup chopped pancetta
In a large skillet, heat a bit of olive oil. Cook the chicken with a little salt and pepper and the fresh thyme, until cooked through – about 4 to 5 minutes per side. Set aside.
In the same skillet, add the pancetta. Saute for about 1 minute. Add the sour cream and chicken broth. Stir to combine until sour cream is completely liquified. Add flour.
Once the mixture is simmering, add the lemons and green beans. Simmer 1 minute. Return the chicken to the pan and cover. Continue to simmer for 4 minutes. Remove and serve, topping with the sauce!
I paired this up with a nice bottle of tempranillo.