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Seared Chicken Breast with Green Beans & Sautéed Mushrooms.

  • 1 ½ lb
    chicken breasts, boneless skinless
  • 4 cloves
  • 1 ½ lb
    green beans
  • 1
  • 2
  • 1 lb
    white mushrooms
    black pepper
    butter, unsalted
  • 1
    Wash and dry the fresh produce.
    1 ½ lb green beans
    1 lb white mushrooms
    1 lemon
  • 2
    Trim and discard the ends of the green beans; transfer to a medium bowl.
  • 3
    Cut off the mushroom stem ends, then quarter the mushrooms lengthwise from cap to stem (you may need to cut them further if the mushrooms are large). Transfer everything to a medium bowl.
  • 4
    Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise into half-rounds. Transfer to a small bowl.
    2 shallots
  • 5
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic and add to the bowl with the shallot.
    4 cloves garlic
  • 6
    Preheat a skillet over medium heat.
  • 7
    While the skillet heats up, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets.
    1 ½ lb chicken breasts, boneless skinless
  • 8
    Season the chicken with salt and pepper on both sides.
    1 tsp salt
    1 tsp black pepper
  • 9
    Once the skillet is heated, add butter to the skillet and swirl to coat the bottom.
    2 tbsp butter, unsalted
  • 10
    Add the chicken to the skillet and cook until it is cooked through and golden brown, 2 to 3 minutes per side. Once done, transfer the chicken to a plate and loosely cover with foil.
  • 11
    Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 12
    Juice the lemon into a small bowl.
  • 13
    Once the chicken has been transferred, add more butter to the skillet, followed by the shallot, garlic, and mushrooms; season with salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, 5 to 7 minutes.
    2 tbsp butter, unsalted
    ½ tsp salt
    ½ tsp black pepper
  • 14
    Once the water in the saucepan is boiling, season with salt and add in the green beans. Cook the beans until they are bright green and tender-crisp, 3 to 4 minutes.
    2 tsp salt
  • 15
    Once the beans are cooked, drain them in a colander and rinse under cold water to stop the cooking process. Set aside to drain.
  • 16
    Add additional butter and the lemon juice to the skillet. Stir together, scraping up any browned bits from the bottom of the skillet, until the butter has melted.
    2 tbsp butter, unsalted
  • 17
    To serve, place the chicken and green beans on a plate and spoon the lemon butter and sautéed mushrooms over top. Enjoy!