SAUTEED CHICKEN WITH MUSHROOMS AND GREEN BEANS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sauteed Chicken with Mushrooms and Green Beans image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 347 g, Fat 14 g, Fiber 4 g, Protein 43 g

There are no comments yet!