Seared Chicken Breast with Green Beans & Sautéed Mushrooms

Directions

1. Pat the produce dry and prepare all vegetables as described, keeping the green beans separate from the mushrooms and shallots.
2. Trim the ends off the green beans and place them in a medium bowl. Slice the mushrooms into quarters from cap to stem and add them to the same bowl.
3. Trim and thinly slice the shallot; place it in a small bowl. Peel and mince the garlic and add it to the shallot.
4. Trim the garlic ends, peel, and mince, then mix with the shallot.
5. Preheat a skillet over medium heat. Slice the chicken horizontally to form thinner fillets, then season both sides with salt and pepper.
6. When the skillet is hot, melt butter and swirl to coat the bottom, then add the chicken. Cook 2–3 minutes per side until cooked through and golden; transfer to a plate and loosely tent with foil.
7. In the same skillet, add a bit more butter, then the shallot, garlic, and mushrooms. Season with salt and pepper and sauté until the mushrooms soften, about 5–7 minutes.
8. Meanwhile, bring a medium saucepan halfway with water to a boil, then salt and add the green beans. Cook until bright green and tender-crisp, 3–4 minutes, then drain and rinse under cold water and set aside.
9. Return to the skillet and add lemon juice to the remaining butter, stirring to combine and lift any brown bits from the pan.
10. To serve, arrange the chicken and green beans on plates and spoon the lemon butter and mushrooms over them.