Ingredients

1.

Chicken Breast Boneless Skinless Raw
12 oz
2.

Salt
¼ teaspoon
3.

Black Pepper
¼ teaspoon
4.

Onion Powder
⅛ teaspoon
5.

Garlic Powder
¼ teaspoon
6.

Oregano, Dried
½ teaspoon
7.

Olive Oil
2 teaspoon
8.

Haricots Verts Green Beans by Trader Joe's
4 ounce
9.

Unsalted Butter
3 tablespoon
10.

Cream Heavy Whipping
¼ cup, fluid
11.

Parmesan Cheese
½ cup, grated
12.

Parmesan Cheese
½ cup, grated
13.

Salt
¼ teaspoon
14.

Black Pepper
¼ teaspoon
15.

Garlic Powder
¼ teaspoon
16.

Italian Seasoning
¼ teaspoon
17.

Unsalted Butter
3 tablespoon

Instructions

1.
Start by butterflying a 6-ounce chicken breast per serving. Lay a piece of parchment paper or plastic wrap over the butterflied breast and pound them to a ½-inch thick with the smooth side of a meat tenderizer or a rolling pin. Season the exposed side of the chicken breast with salt, pepper, onion powder, garlic powder, and oregano. Heat the olive oil in a pan over high heat and place the chicken in the oil seasoned-side down.
2.
Cook the chicken for 5 minutes or until the seasoning on the chicken has blackened. Flip the chicken breasts over and cook for an additional 5 minutes on medium-low heat. Once the chicken is cooked through, transfer the breasts to a cutting board to rest. After they’ve rested, slice the chicken breasts into thin slices.
3.
While the chicken is resting, blanch the French green beans. Bring a pot of water to a boil. Once boiling, cook cleaned green beans in the water for just 3 minutes. Transfer the cooked green beans to an ice bath to flash-stop the cooking process. Leave the green beans aside in their ice bath to cool for later.
4.
Place a cast-iron or oven-safe skillet over low heat on your stove. Melt the first amount of butter in the skillet. Then, whisk in the cream. Turn the heat up to medium-low to bring the butter and cream to a simmer. Once simmering, reduce the stove heat to low once again and whisk in the first amount of grated parmesan cheese until you have a smooth alfredo sauce.
5.
Leave the heat on low and transfer the sliced chicken to the skillet of alfredo sauce. You can fold the chicken strips and sauce together or you may leave the slices of chicken arranges together in the natural shape of the whole portions. Let the skillet simmer until you see the sauce thicken around the chicken. Turn on your oven broiler to high. At your discretion, you may sprinkle pinches of black pepper and crushed red pepper over the skillet. Follow by sprinkling the second amount of parmesan cheese listed in the ingredients over the chicken. Broil the skillet for 5 minutes, or until you see the edges of the skillet turn a golden brown.
6.
While the skillet is under the broiler, make the buttery haricot vert. Transfer the blanched French green beans to a mixing bowl and soak up any excess water from the ice bath with a paper towel. Toss the green beans with the remaining salt, pepper, garlic powder, and Italian seasoning. Add the seasoned green beans directly to a pan over medium-high heat, and toss the beans in the hot pan until they obtain a golden-brown char.
7.
Reduce the stove heat to low and add the final amount of butter to the pan of green beans. Fold the beans over in the melted butter until they’re completely coated. Serve the hot, buttery haricot verts with a sliced chicken breast and alfredo sauce per person or meal. At your discretion, you can include fresh herbs such as chopped parsley or basil with each serving.