Honey Mustard Chicken Skillet

• 4 bone in thigh chicken pieces (or boneless/skinless if you prefer)
• 1 tbsp Cooking with Greens Herb Blend
• 1/2 tbs pink Himalayan Sea salt
• 1/2 tbsp Cooking With Greens Onion black pepper Blend
• 1/2 tbsp Cooking With Greens Italian Blend
• 1 tbsp olive oil
• 1/2 sweet pepper(orange, yellow or red) chopped
• 1/4 tbsp ground paprika
• 2-3 cloves minced garlic
• 1/8 cup minced fresh parsley
• 1/3 cup honey
• 4 tbsp stone ground mustard
• 2 tbsp dijon mustard
• 2 tbsp chicken stock(or water)
• 1 lb potatoes cubed
• 1/2 lb fresh Green beans halved
• 1 tbsp Cooking With Greens Go To Seasoning
• 2 tbsp butter
• 1/2 onion chopped

Preheat oven to 400 degrees. In a bowl, or shallow plate, coat both sides of chicken pieces with half of all seasonings. Heat a large skillet or nonstick sauce pan on high and add olive oil. Place seasoned chicken pieces in pan searing each side (appx. 4 minutes each side) Add onion, garlic and pepper pieces to pan. Add potatoes. Add Honey, Mustard and broth. Mix as well as possible without disturbing the chicken, attempting to coat all pieces. Add the other half of the seasoning. Slice butter on top. Bring to simmer. Cover with foil and place in oven for 40 minutes. Add Green Beans. recover and bake for an additional 15 minutes or until potatoes are soft. Add parsley and serve.