1. Mix 2 boneless, skinless chicken breasts cut into one-inch pieces in a bowl with 2 heaping tbsp. flour, salt and pepper.
2. Wash 2 cups fresh green beans, ends removed, and chop into pieces. Cut 2 medium-sized yukon gold potatoes into small chunks.
3. Heat 1 tbsp. olive oil in a pan over medium-high heat. Saute chicken with 2 tsp. rosemary and crushed garlic. Cook until chicken is browned on all sides.
4. Deglaze pan with 2 tbsp. white wine. Add potatoes and 1 1/4 cups chicken broth. Simmer until potatoes are fork-tender. Add green beans and 1/4 tsp. crushed red pepper flakes and simmer until done.