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.

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

1 lb Fresh Green Beans washed and trimmed
1 tbsp Butter
1 tbsp Parsley chopped
1-2 cloves Garlic minced

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.

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