Chicken Amadine with Green Beans and Lemon Butter Sauce

Ingredients for chicken:
2 chicken breasts, sliced in half lengthwise and pounded thin
1 cup of panko bread crumbs
3/4 cup of sliced almond, chopped a bit
3/4 cup flour
3/4 cup egg whites (you can use the carton here)
salt and pepper in each step
1/4 cup buttermilk (optional quick marinade)

Ingredients for green beans:
about 3 handfuls of fresh green beans, trimmed
3 TBSP butter
1 cup of chicken stock
zest and juice from 1 lemon
1 TBSP fresh parsley
salt and pepper

Directions:
1. After your slice and pound the chicken breasts, put them in a ziploc bag and add some salt and pepper and buttermilk.  Toss around and refrigerate for 30 minutes or up to 2 hours.
2. Set up your dredging stations with 3 plates or bowls - one with flour, one with egg whites, one with panko and almonds. Season each dish with salt and pepper.
3. Preheat your oven to 400 degrees. Spray a cookie sheet with a baking rack on top with cooking spray.
4. Dredge the chicken through the flour, then eggs, then brad crumb almond mixture. Press to make sure the breading sticks nicely. Place on the wire rack and spray the top with cooking spray lightly. Repeat with all 4 pieces.
5. Bake in the oven for 15 minutes. Remove from the oven and carefully lift the baking rack onto a new cookie sheet. The only reason I do this is because some of the breading that may have fallen off or juice from the chicken may burn on your cookie sheet and cause a problem. So I switch it out to a fresh cookie sheet to continue cooking.
6. Put back in the oven for 10 minutes. Take out and carefully flip, spray the top with cooking spray and put under a high broiler for 5 minutes or until lightly brown and crispy. Total chicken cooking time is 25 minutes.
7. During the last 5 minutes of chicken cooking, heat the butter in a saute pan for your green beans. Once the butter melts, add the green beans and lemon zest along with a generous amount of salt and pepper. Cook for 2 minutes. (Check your chicken!)
8. Add the chicken stock to the pan and toss. Let simmer for 2-3 minutes.
9. Add the lemon juice and parsley, toss. Taste for seasoning and likely add a little more salt and pepper.
10. To serve, plate the green beans on the bottom of the plate with a little bit of the lemon butter sauce and then place a chicken piece on top. Enjoy!

Enjoy this recipe with a lightly oaked Chardonnay wine. Maybe try One Woman Chardonnay 2015 from Long Island, NY.