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1
In a shallow bowl, combine the lemon juice, about 1 tablespoon of the EVOO, half of the thyme, and salt and pepper.
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2
Add the chicken and toss to coat, then let the chicken sit while you start the 3 beans.
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3
Heat a medium-size skillet over medium heat.
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4
Add a tablespoon of the EVOO (once around the pan).
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5
Add the pancetta and cook until crisp, 2 to 3 minutes.
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6
Add the onions, red pepper flakes, salt, pepper, and the remaining chopped thyme.
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7
Cook, stirring frequently, for 5 minutesyou want the onions to get nice and brown.
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8
Add the white wine and stock and continue to cook until the liquids are reduced by half, 4 to 5 minutes.
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9
While the wine and stock reduce, start cooking the seasoned chicken.
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10
Preheat a large nonstick skillet over medium-high heat with the remaining tablespoon of EVOO.
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11
Add the breasts and cook on each side for 5 to 6 minutes, or until cooked through.
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12
Add the green beans and wax beans to the reduced chicken stock and wine, stir to combine, and cook for 2 to 3 minutes.
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13
Add the cannellini beans and cook until warmed through, 1 minute more.
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14
Finish the beans with the parsley and lemon zest.
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15
Taste and check for seasoning.
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16
Serve the chicken breasts whole or sliced on an angle over a serving of the beans.
