1 lb boneless, skinless chicken thighs
¼ tsp salt
¼ tsp pepper
2 Tbsp butter, divided
1 (8-oz) pkg sliced mushrooms
2 cloves garlic, minced
2 Tbsp white wine (or use low-sodium chicken broth)
½ cup low-sodium chicken broth
½ Tbsp chopped fresh thyme
1 (24-oz) pkg refrigerated mashed potatoes (such as Simply Potatoes)
½ (8-oz) carton reduced-fat sour cream
¼ tsp salt, divided
¼ tsp pepper, divided
1 (12-oz) pkg thin green beans
Sprinkle chicken with salt and pepper. Melt 1 Tbsp butter in a large skillet over medium-high heat; add chicken, and cook 3 to 4 minutes per side or until done. Remove from skillet; cover and keep warm.
Melt 1 Tbsp butter in skillet. Add mushrooms and garlic; cook, stirring occasionally, 5 minutes. Stir in wine, scraping skillet to loosen browned bits.
Add broth and thyme; bring to a boil, reduce heat, and simmer 5 minutes or until reduced by half. Serve sauce over chicken.
Cook potatoes according to package directions; reserve half of potatoes for a future meal. Stir sour cream and ⅛ tsp each salt and pepper into remaining potatoes.
Microwave green beans according to package directions; transfer to a bowl, and stir in ⅛ tsp each salt and pepper.
Might need to double this, consider that.
Note: Mashed potatoes cook in 5 minutes. Green beans cook in 5 minutes.