Sauteed Chicken with Mushrooms and Green Beans
We Also Love
- Comments()
- Prep Time 5 minutes
- Total Time 30 minutes
- Yield Serves 4
Ingredients
- 1 pound green beans, trimmed
- 1 tablespoon olive oil
- 1 1/2 pounds chicken cutlets (about 8)
- Coarse salt and ground pepper
- 10 ounces white mushrooms, trimmed and quartered
- 3 tablespoons butter
- 3 tablespoons fresh lemon juice
- 1/2 cup fresh parsley, chopped
Directions
-
Set a steamer basket in a large saucepan; fill with enough water to come just below basket. Bring to a boil; add green beans, cover, and reduce to a simmer. Cook until crisp-tender, 4 to 6 minutes.
-
Meanwhile, in a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken until opaque throughout, about 3 minutes per side. Transfer to a plate, and loosely tent with aluminum foil (reserve skillet).
-
Place mushrooms and 1 tablespoon butter in skillet; season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender, about 7 minutes. Remove from heat, and stir in remaining 2 tablespoons butter, lemon juice, and parsley. Top chicken with mushrooms, and serve with green beans alongside.
made it....loved it...<3
made it loved it....<3
Brown beech mushrooms are a great addition.
This recipe was easy and quick and everyone in the family liked it!!! Yay!!!!
This recipe was quick and easy and everyone in the family liked it!!! Yay!!!
This is a good and light tasting dish, served with suggested grean beans and rice for a quick and yummy "school night" dinner