Chicken with mushrooms and green beans is one of my favorite things to make when I want a delicious dinner that can be prepared in less than 30 minutes. This recipe is perfect for a weeknight meal – it’s well-balanced, low-calorie and so tasty. This dish is seasoned with salt & pepper, butter, olive oil, lemon juice and parsley – simple, fresh-tasting flavors. The recipe comes from one of my favorite cooking magazines, Everyday Food, by Martha Stewart. In my opinion, you can never go wrong when you make one of Martha’s recipes, and this one is no exception! I recommend serving this with a simple green salad, crusty bread, or over white or brown rice. Enjoy!
Chicken with Mushrooms and Green Beans
- 1 pound green beans, trimmed
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, pounded to a half-inch thick & sliced in half
- Kosher salt and ground pepper
- 10 ounces white (or cremini) mushrooms, trimmed and quartered
- 3 tablespoons butter
- 3 tablespoons fresh lemon juice
- ½ cup fresh flat-leaf parsley, chopped
- Set a steamer basket in a large saucepan and fill with enough water to come just below the basket. Bring the water to a boil, add the green beans, cover the pot with a lid, and reduce the heat to a simmer. Cook until crisp-tender, 4 to 6 minutes.
- Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high. Season the chicken with salt and pepper. Working in batches, cook the chicken until opaque throughout, about 3 minutes per side. Transfer to a plate, and loosely tent with aluminum foil (reserve skillet).
- Place the mushrooms and 1 tablespoon of butter in the skillet. Season the mushrooms with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, about 7 minutes. Remove the pan from the heat, and stir in the remaining 2 tablespoons butter, lemon juice, and parsley. Top the chicken with the mushroom mixture, and serve it alongside the green beans (alternatively, you can mix the green beans in with the mushrooms).
Source: slightly adapted from Everyday Food Magazine, November 2008 (Martha Stewart)