Cook Time: Approximately 20 minutes.

Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until tender, stirring often, about 1 minute.

Add the chicken breast and potatoes, and sauté until the chicken loses its raw look, stirring constantly, about 2 minutes.

Add flour, thyme and sage, and stir until the chicken is coated with flour. Stir in the broth and bring to a boil, stirring often. Turn down to a simmer, cover, and cook until the potatoes are tender, about 12 minutes.

Stir in the peas, carrots, green beans and milk, and heat through. Season to taste with salt and pepper, if desired. Keep warm or serve immediately.

Servings: 6