Preheat ovento 375 ᵒF
Put 2tablespoons oil in a large oven-safe pan/skillet over medium heat.
Pat dry thechicken breasts and season on both sides with the salt and pepper.
Put breastssmoothest side down in oven-safe pan/skillet and cook, turning only once, untilgolden brown on both sides – about 8 mins in total.
Transfer theoven-safe pan/skillet to the oven and bake until just cooked through – 10 to 12mins extra.
Take the lastremaining tablespoon oil and heat in a large skillet over medium.
Put in greenbeans and cook for 2 minutes. Season with salt and pepper.
Add ¼ water,then cover with lid slightly tilted and cook beans until tender say, about 3minutes more.
Meantime, mixbutter, tarragon/rosemary, lemon juice, and minced shallot into a small bowluntil well mixed – season with salt and pepper.
Put a dollopof this butter mix onto the top of each chicken breast.
Serve thechicken breasts with the green beans and lemon wedges.
This is a nice-lookingdish to serve to anyone – be pleased.
If fresh tarragon or rosemary isn't available, then use dried but a little less ofit as when it is dried, the taste becomes more potent.