1. Warm one tablespoon of olive over medium heat, sprinkle both sides of the chicken breasts with salt and pepper and cook both sides until browned. Transfer to a plate.

2. Add the remaining oil to the pan and place the potatoes in it cut side down. Cook until they are lightly browned around the edges. Stir in the rosemary and garlic and cook for one more minute. Then pour in the white wine and chicken stock and scrape up any browned bits at the bottom of the pan. Place the chicken back on top of the potatoes and put a lid over the skillet. Cook for about 12 minutes, until the chicken is cooked through the potatoes are tender. Remove the chicken and potatoes and set aside.

3. Increase the heat to medium high and stir the haricot vert. Cook for about 2 minutes and until the sauce has reduced by at least half. Whisk the butter and lemon juice into the pan. Remove the beans and plate the chicken and potatoes and beans on each plate. Pour the sauce from the pan over the chicken and serve.