Sauteed Chicken with Mushrooms and Green Beans

From Martha Stewart I wanted to use a few vegetables and ingredients I had on hand. Perfect light easy meal that came together quickly. I used canned mushrooms because it was what I had on hand. Kevin had Rice pilaf alongside his.

• 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

  
  

  Directions

  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.

     1. 
        

        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).

     2. 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.