Chicken Breast with Steamed Green Beans & Sauteed Mushrooms


1  lb chicken breasts, boneless skinless( about 3 chicken breasts)

2 cloves garlic

1 lb green beans

1/4 of chopped red onion

1 lb white mushrooms

1 tablespoon Kerry gold butter, unsalted

2 table spoon Olive oil

1 tsp Salt

1 tsp black pepper

2 tablespoon fresh chopped oregano


  • Wash and dry the fresh produce.
  • Trim and discard the ends of the green beans; transfer to a medium bowl.
  • Cut off the mushroom stem ends and slice them ¼ inch thick. Transfer everything to a medium bowl.
  • Trim off and discard the ends of the red onion; peel and chop the onions. Transfer to a small bowl.
  • Trim off and discard the root ends of the garlic; peel and mince or press the garlic and add to the bowl with the red onion.
  • Preheat a skillet over medium heat.
  • While the skillet heats up, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets.
  • Season the chicken with salt and pepper on both sides.
  • Once the skillet is heated, add ½ tablespoon of butter and 2 tablespoon of olive oil to the skillet and swirl to coat the bottom.
  • Add the chicken to the skillet and cook until it is cooked through and golden brown, 2 to 3 minutes per side. Once done, transfer the chicken to a plate and loosely cover with foil.
  • Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • Once the chicken has been transferred, add rest of the butter to the skillet, followed by the onion, garlic, and mushrooms; season with salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, 5 to 7 minutes. Finish with chopped fresh Oregano.
  • Once the water in the saucepan is boiling, season with 1 tsp salt and add in the green beans. Cook the beans until they are bright green and tender-crisp, 3 to 4 minutes.
  • Once the beans are cooked, drain them in a colander and rinse under cold water to stop the cooking process. Set aside to drain.
  • To serve, cut chicken into sugar packet slices and place the chicken and green beans on a plate and spoon sauteed mushrooms over top.

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