1/2 mug flour
8 boneless, skinless chicken thighs (1/2 pounds)
genuine salt and dark pepper
2 tablespoons olive oil
8 ounces cremini mushrooms, divided
1/2 mug white wine
1/2 mug chicken juices
1 pound green beans, trimmed
chives, cleaved, for serving
Place the flour in a shallow dish. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cover with the flour. Heat the oil in a vast skillet over medium-high hotness. In groups, cook the chicken until sautéed, 4 to 5 minutes every side; exchange to a plate.
Add the mushrooms to the skillet and cook, throwing, until seared, 4 to 6 minutes. Give back where its due to the skillet, include the wine and chicken soup, and stew until cooked through, around 8 to 10 minutes.
Then, heat a substantial pan of water to the point of boiling; include 1 tablespoon salt. Include the green beans and cook until only delicate, 4 to 5 minutes. Empty and run under cool water to cool. Present with the chicken and top with chiv