Sauteed Chicken with Mushrooms and Green Beans

Name: Sauteed Chicken with Mushrooms and Green Beans
Prep time: 5 min
Total time: 30 min
Ingredients: 1 pound green beans, trimmed; 1 tablespoon olive oil; 1.5 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; 0.5 cup fresh parsley, chopped

3.5

(83)

5 Reviews

By

Martha Stewart Editors

Updated on May 27, 2020

Prep Time:

5 mins

Total Time:

30 mins

Servings:

4

Ready in half an hour: tender chicken cutlets, served with green beans, herbed mushrooms, and a buttery sauce.

Ingredients

1 pound green beans, trimmed
1 tablespoon olive oil
1 ½ 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
½ 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.