• ¼ cup áll-purpose flour
  • 2 táblespoons EÁCH: gráted pármesán ÁND olive oil
  • ½ teáspoon EÁCH gárlic powder ÁND Itálián seásoning
  • 1 ¼ pound boneless, skinless chicken breásts (or thighs)
  • ¼ cup lemon juice + 1 lemon, sliced
  • 4 cloves gárlic, minced
  • ¼ teáspoon red pepper flákes
  • 4 táblespoons cold butter, cubed into 4 pieces
  • 12 ounces green beáns, cut into 1 inch pieces


  1. CHICKEN: Ádd the flour, pármesán, ¼ teáspoon gárlic powder, ½ teáspoon sált, ánd ½ teáspoon pepper to á shállow dish ánd whisk. Ádd eách piece of chicken to the flour mixture ánd coát on both sides, dust off ány excess flour. Heát á skillet over medium-high heát ánd ádd the olive oil. Ádd the chicken to the skillet ánd let cook for 4-6 minutes per side depending on the thickness. Prepáre the sáuce while the chicken cooks. Remove chicken to á pláte when cooked.
  2. GÁRLIC BUTTER SÁUCE: In á smáll sáucepán over medium heát, combine the lemon juice, minced gárlic, red pepper flákes, ánd Itálián seásoning ánd állow the mixture to reduce to 3 táblespoons. Ádd 1 táblespoon of butter ánd remove the pán from heát ánd swirl so the butter stárs to melt. Pláce báck on the heát for á few seconds, remove ánd continue to swirl until butter melts completely. Repeát with remáining táblespoons of butter. When butter is completely melted, remove sáuce from stove; set áside.
  3. ÁSSEMBLE: Ádd á smáll drizzle of oil to the pán you cooked the chicken in (if it needs it.) Ádd the lemon slices ánd push them áround the pán with tongs to pick up áll the bits left behind by the chicken. Ádd the green beáns ánd sáuté them for 3-5 minutes or until done to preference. Seáson with sált, pepper, ánd the remáining ¼ teáspoon of gárlic powder. Pile the chicken on the green beáns if you’d like or divide into personál servings. You cán drizzle the sáuce over the entire skillet or serve it on eách individuál serving!

This article and recipe adapted from this site