Instructions: If the chicken breasts havent been pounded, pound them between 2 sheets of aluminum foil or wax paper with side of cleaver or a meat pounder. Put oil in 12 inch skillet over medium heat. Season chicken with salt and pepper. Put flour in pie plate or on wax paper and dredge chicken in flour. Shake off any excess flour and add chicken to skillet. Increase heat to medium high and cook 3 minutes.

Meanwhile, put 2 cups hot tap water in large skillet or saute pan. Put over high heat, add 1 teaspoon salt and cover. Trim green beans and put them in when water boils. Cover and cook 5 minutes or until just tender. Turn chicken over and cook 3 minutes.

While beans cook, dice shallots or onion. Remove chicken to platter and add half shallots to skillet used for chicken. Stir and cook 1 minute. Add wine and cook 1 minute. Add tomatoes and capers and cook 1 minute. Return chicken to pan and cook 5 minutes or until no pink shows inside. (Cut into chicken to test.)

Drain beans in colander. Add butter to skillet used for beans. Put over medium-high heat. Slice mushrooms. Add mushrooms and remaining shallots to skillet. Increase heat to high. Cook mushroom mixture 2 minutes while you chop parsley. Add half the parsley and all green beans to mushrooms. Add salt and pepper to taste. Cook 1 minute, stirring a few times. Put chicken and tomato sauce on platter and sprinkle with remaining parsley. Serve with green beans

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.