Chicken Breast with Steamed Green Beans & Sauteed Mushrooms

INGREDIENTS:

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

Directions:

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.