When you think you’ve got no time to cook a simple, healthy, and savory meal, think again. This dish might prove you wrong.
Sautéed Chicken with Mushrooms and Green Beans
Yield: 2 servings
Prep time: 5 minutes
Cook time: 15 minutes
8 ounces pound green beans, trimmed
2 teaspoons olive oil
4 chicken tenderloins, pounded to 1/2-inch thickness
Coarse salt and ground pepper
8 ounces white mushrooms, trimmed and quartered
2 tablespoons butter
2 tablespoons fresh lemon juice
1/4 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. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken until opaque throughout, about 3 minutes per side. Transfer to a plate, and loosely tent with aluminum foil.
3. Place mushrooms and 1 tablespoon butter in skillet; season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender, about 7 minutes.
4. Remove from heat, and stir in remaining tablespoon of butter, lemon juice, and parsley. Top chicken with mushrooms, and serve with green beans alongside.
Recipe adapted from Martha Stewart