Receta Chicken Saute With Green Beans
by Global Cookbook

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Ingredientes

4 x boneless and skinless chicken breast halves, 5-6 ounces each, pounded to half original thickness
1 1/2 Tbsp. extra virgin olive oil Salt and freshly grnd black pepper to taste
1/3 c. all-purpose flour
1 lb green beans
2 x shallots or possibly 1 small onion
1/2 c. dry white wine

If the chicken breasts haven't been pounded, lb. them between 2 sheets of aluminum foil or possibly wax paper with side of cleaver or possibly a meat pounder. Put oil in 12 inch skillet over medium heat. Season chicken with salt and pepper. Put flour in pie plate or possibly on wax paper and dredge chicken in flour. Shake off any excess flour and add in chicken to skillet. Increase heat to medium high and cook 3 min.
Meanwhile, put 2 c. warm tap water in large skillet or possibly saute/fry pan. Put over high heat, add in 1 tsp. salt and cover. Trim green beans and put them in when water boils. Cover and cook 5 min or possibly till just tender. Turn chicken over and cook 3 min.
While beans cook, dice shallots or possibly onion. Remove chicken to platter and add in half shallots to skillet used for chicken. Stir and cook 1 minute. Add in wine and cook 1 minute. Add in tomatoes and capers and cook 1 minute. Return chicken to pan and cook 5 min or possibly till no pink shows inside. (Cut into chicken to test.)
Drain beans in colander. Add in butter to skillet used for beans. Put over medium-high heat. Slice mushrooms. Add in mushrooms and remaining shallots to skillet. Increase heat to high. Cook mushroom mix 2 min while you chop parsley. Add in half the parsley and all green beans to mushrooms. Add in salt and pepper to taste. Cook 1 minute, stirring a few times. Put chicken and tomato sauce on platter and sprinkle with remaining parsley. Serve with green beans