Skillet Chicken, Green Beans and Lemon Butter

I found this easy dinner recipe on the aimeeathome web site. The chicken breast is tender and flavorful. The adults in my Nanny Family love shallots so I added the small onions to the recipe and kept them to one side of the skillet. Just double or triple the recipe if making it for the whole family.

FOR THE CHICKEN:
2 Boneless, Skinless Chicken Breasts
1 tbsp Butter add more if necessary
2 Shallots, sliced
1/2 tsp Paprika
1/4 tsp Salt
1/8 tsp Pepper

FOR THE GREEN BEANS:
1 lb Fresh Green Beans washed and trimmed
1 tbsp Butter
1 tbsp Parsley chopped
1-2 cloves Garlic minced

FOR THE SAUCE:
1/4 c Vegetable (or Chicken) Broth
Lemon, juice and save half for garnish/serving
Parsley sprig for garnish
Red Pepper Flakes optional

What to Do:

1. Wash and trim green beans. Steam to par-cook. They will finish cooking in the skillet.

2. Season the chicken with paprika, salt, and pepper (both sides).

3. Heat a non-stick skillet over medium high heat (adjust as necessary), add butter and cook the chicken and shallots. Cook the chicken for 4 to 5 minutes per side until a thermometer inserted reaches 165 degrees. Remove shallots and chicken to a plate to rest.

4. Add the par-cooked green beans to the pan with garlic, parsley, vegetable (or chicken) broth and a squeeze of lemon juice. Bring to a boil and cook til green beans are tender and sauce has thickened.

5. Add the chicken back to the pan to quickly reheat and serve immediately with a spoonful of the thickened sauce. Garnish with parsley and a wedge of lemon, if desired.