This is a super fast recipe that I like to make when I'm a bit short on time. You can pair it up with some potatoes or rice on the side, but we often just have a salad or more veggies.
The original recipe is from Every Day Food, November 2008
1 lb green (or yellow) beans, trimmed
1 tbsp olive oil
1 1/2 lbs chicken cutlets (I often use breasts that I pound to 1/2 inch thickness)
salt and pepper
10 oz white mushrooms, trimmed and quartered (brown cremini mushrooms are delicious as well, with a more woodsy flavor)
2 cloves of garlic, minced
3 Tbsp butter
3 Tbsp fresh lemon juice (I use a whole lemon; zest and the juice too)
1/2 cup fresh parsley, chopped (or, I've used some chopped chives right from my herb garden)
Put the beans in a steamer basket and cook until tender crisp.
Meanwhile, in a large skillet heat up some oil. Season,the chicken with salt and pepper, and saute until cooked through. Transfer to plate and loosely tent with foil. Using the same skillet, melt 1 tbsp of butter and toss in the mushrooms and garlic. Cook over medium heat, stirring, until the mushrooms are tender (don't let the garlic brown-turn the heat down a bit if you have to). Remove from the heat and stir in the remaining 2 Tbsp of butter. Zest the lemon right over top of the pan and then cut it in 1/2. Juice the lemon and add about 3 Tbsp right into the pan, stirring. The juice will de-glaze the pan, bringing up all the yummy brown bits from the chicken and mushrooms. Add the parsley.
Serve the chicken with mushrooms and sauce spooned on top, and the green beans on the side.
