Mix all the seasonings except the ginger with the flour. Dredge chicken breasts with this. Saute in a skillet for 25 minutes.
Place chicken breasts in a buttered casserol dish.
Brown the potatoes in the skillet and transfer to the casserole dish.
Thicken gravy in skillet with the rest of seasoned flour and thin with 1 1/2 cups water. Add green beans to casserole, Sprinkle with shaved ginger , and pour gravy over all. Bake in medium oven ( 350 ) for 15-20 minutes.