Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Trim green beans, if necessary.

Stem mushrooms and cut caps into 1/4” slices.

Stem and mince thyme.

Place a medium non-stick pan over medium-low heat.

Add butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.

Remove from burner. Transfer butter to a mixing bowl and set aside. Reserve pan; no need to wipe clean.

Pat chicken dry and season both sides with rotisserie chicken seasoning and a pinch of salt and pepper.

Return pan used to brown butter to medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.

While chicken cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

Add 1/4 cup water. Cover and cook until tender, 6-8 minutes.

Uncover and add minced garlic and parsley, tomatoes, mushrooms, 1/2 tsp. salt, and a pinch of pepper. Stir occasionally until mushrooms and tomatoes are tender, 3-4 minutes.

If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes. Remove from burner.

Return pan used to cook chicken to medium heat. Add 1/4 cup water, creme fraiche, and thyme (to taste) to hot pan. Bring to a simmer.

Once simmering, stir occasionally until smooth, 3-4 minutes.

Add brown butter and stir to combine.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce and garnishing vegetables with cheese. Bon appétit!