Prepare beans until tender/crisp and set aside.

In large skillet, heat 1 tsp oil. Add mushrooms and saute 10 min.

Add garlic, lemon zest and juice and saute 3 min. Remove from heat and add beans. Cover to keep warm.

In another skillet, heat 1 tsp oil and saute onion 5 min. Add chicken, vinegar, thyme and salt. Cook until chicken no longer pink.

Divide chicken and mushroom mixtures to plates and drizzle with pan juices.