Chicken, Beef or Salmon topped with lemon garlic beurre blanc and served with saut\u00e9ed green beans and mushrooms.<\/p>\n
Turn oven on to 425\u00b0F. Let preheat, at least 10 minutes<\/p>\n If using filet mignon<\/strong>, pat dry. Cook until steak<\/strong> reaches desired doneness, or 4-6 minutes per side for medium\/medium-well. Rest, 3 minutes. Steak<\/strong> thickness can vary, if you receive a thinner steak,<\/strong> we recommend checking for doneness sooner.<\/p>\n If using salmon,<\/strong> pat dry. Add salmon,<\/strong> skin-side up first, and cook until salmon<\/strong> reaches minimum internal temperature, 4-6 minutes per side.<\/p>\n Prepare the ingredients:<\/strong><\/p>\n Quarter mushrooms.<\/strong><\/p>\n Trim ends off green beans,<\/strong> if necessary, and halve.<\/p>\n Pat chicken<\/strong> dry and season both sides with a pinch of salt<\/strong> and pepper.<\/strong><\/p>\n Cook the chicken:<\/strong><\/p>\n Place a large non-stick pan over medium heat and add 2 tsp olive oil.<\/strong> Add chicken<\/strong> to hot pan. Cook undisturbed until browned, 4-5 minutes on one side.<\/p>\n Remove from burner. Transfer chicken,<\/strong> seared side up, to a prepared baking sheet. Reserve pan, no need to wipe clean.<\/p>\n Roast in hot oven until chicken<\/strong> reaches a minimum internal temperature of 165 degrees, 10-12 minutes.<\/p>\n While chicken<\/strong> roasts, continue recipe.<\/p>\n Cook the vegetables:<\/strong><\/p>\n Return pan used to cook chicken<\/strong> to medium-high heat and add 2 tsp olive oil.<\/strong><\/p>\n Add green beans, mushrooms, garlic salt,<\/strong> and a pinch of pepper<\/strong> to hot pan. Stir to combine.<\/p>\n Cover and reduce heat to medium. Stir occasionally until vegetables<\/strong> are tender, 6-8 minutes.<\/p>\n If green beans<\/strong> need more time, add 2 TBS water,<\/strong> cover, and stir occasionally, 1-3 minutes.<\/p>\n Uncover and stir occasionally until liquid has evaporated, 1-2 minutes.<\/p>\n Remove from burner and stir in plain butter<\/strong> until coated. Cover and set aside.<\/p>\n Make the sauce:<\/strong><\/p>\n Place a small pot over medium-high heat. Add 2 TBS water<\/strong> and cream cheese<\/strong> to hot pot. Bring to a simmer.<\/p>\n Once simmering, stir until smooth and creamy, 1-2 minutes.<\/p>\n Remove from burner and stir in a pinch of salt<\/strong> and lemon garlic butter<\/strong> until combined.<\/p>\n Finish the dish:<\/strong><\/p>\n Plate dish as pictured, top chicken<\/strong> with sauce.<\/strong> Bon app\u00e9tit!<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 2 Adapted from: Home Chef Chicken, Beef or Salmon topped with lemon garlic beurre blanc and served with saut\u00e9ed green beans and mushrooms. 12oz Boneless Skinless Chicken Breasts (Filet mignon, or Salmon) 8oz Green Beans 6oz Cremini Mushrooms 1oz Cream Cheese \u2158oz Lemon Garlic Butter \u2153oz Butter \u00bdtsp Garlic Salt Olive oil Salt & pepper Cooking spray Prep: Turn oven on to 425\u00b0F. Let preheat, at least 10 minutes If using filet mignon, pat dry. Cook until steak reaches…<\/p>\n
\nPrep:<\/strong><\/p>\n