Sauteed Chicken with Mushrooms and Green Beans

Prep Time:
5 mins
Total Time:
30 mins

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


  • 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


  1. 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.

  2. 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).

  3. 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.

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