Instructions

1. Heat a large cast iron skillet (or your largest skillet) over medium heat.
2. Add 2 tablespoons of the butter, melt, then add the mushrooms, salt and pepper. Stir to coat in the butter and brown for 6-8 minutes, stirring often, then remove from the pan.
3. Add another tablespoon of butter to the skillet, let melt then add the green beans. Stir to coat in the butter and cook down slightly, about 2-3 minutes, then remove from the pan.
4. Season the chicken thighs with salt and pepper to taste, then dredge in flour on both sides, shaking off the excess.
5. Add the remaining butter to the skillet, melt, then add the chicken thighs skin side down. Brown for 4-5 minutes until the skin is browned and releases easily from the pan.
6. Flip the chicken over and brown on the other side for 3-4 minutes, then remove from the pan.
7. Pour in the chicken broth, whisking to remove anything stuck to the bottom of the skillet. Add the dijon, Worcestershire sauce and heavy cream and stir.
8. Let the sauce come to a boil, then add the cornstarch mixture, whisk and bring back to a boil to thicken.
9. Place the chicken thighs back into the skillet, then add the mushrooms and green beans.
10. Let simmer on medium-low heat for 15 minutes and serve.