In a large skillet, melt 2 tbsp. of butter on medium heat.
Add shallots and green beans. Season with salt and pepper and cook for 5-6 minutes or until shallots begin to brown.
Remove green beans and shallots from the skillet. Set aside.
Add 1 tbsp. butter to the skillet. Add in the cubed butternut squash, nutmeg, cinnamon and cardamom. Toss to coat squash in spices. Cook for approximately 10 minutes, browning all sides of the squash. Remove squash from the skillet. Set aside.
In a medium sized bowl, combine the flour, salt, pepper, garlic powder and cayenne pepper. Remove 1 tbsp. of the mixture and set aside.
Dredge chicken in the flour to coat.
Add last tbsp. of butter to the skillet. Brown chicken on all sides. Remove chicken from the skillet and set aside.
Add the fresh apple cider to the skillet. Whisk in the reserved tbsp. of flour and the Dijon mustard. Simmer on medium heat until reduced by one third.
Turn off the heat and add the crème fraiche to the skillet. Stir to combine.
Add the chicken back to the skillet. Place butternut squash on top of the chicken and green beans on top of the squash.
Place rosemary and thyme sprigs on top. Cover.
Bake at 400 degrees for 30 minutes or until chicken cooked through. Remove the rosemary sprigs and serve with a side of rice. Enjoy!