Hi I'm Chef Jordan and I'm going to show you how to make some easy and nutritious dinners. In this clip I'm going to show you how to make a simple breaded and saut?ed chicken breast with a pan sauce. The tools you need for this dish are a cutting board and knife, saut? pan, and a pair of tongs. The ingredients for this dish are skinless chicken breasts, Italian bread crumbs, tomatoes, onions, green beans, chopped parsley and a little touch of butter. So the first thing I am going to do is take my saut? pan and get it preheating on a medium high heat. It is really important to have the pan very hot. First I am going to get my chicken breaded while the pan is preheating. Take the chicken breast and put one side down on the bread crumbs, flatten it down, turn it over and really press it down against the bread crumbs on the other side and then I'm going to transfer it to a clean dish. Do the same thing with the other chicken breast. Place it in the bread crumbs, pat it down and then on the other side really making sure to get a nice even coating of bread crumbs around the whole chicken breast. Now for the sauce of this dish I am just going to chop a few vegetables to throw on there to give it a little flavor and a little body. First I am going to cut the green beans and I am going to take the ends and just kind of snap them off. I am just going to cut these as thin as I can into small rounds like so. Great, now that I have my green beans cut I'm going to set them in the dish and put them aside. I want to cut the end off this tomato first because it has this woody core that is not very good and just cut it into a small dice. Great, now I can hear that my pan is getting hot and is starting to sizzle so I'm going to cook my chicken breasts. I am just going to drizzle about a tablespoon of olive oil enough to coat the bottom of the pan and then add my chicken breast. When you are adding the breast put it in and drop it away from you so it doesn't splash back at you and then the other one. Now in a couple minutes I am going to turn this chicken over, see it has got a nice golden crust and then put it in a 350 degree oven for about ten minutes to finish cooking. Now I am just going to chop my onions and I only need about a quarter of this onion and cut it into real small pieces and I am going to toss my onions in with my onions and beans. Alright now the chicken is done being cooked and I take it out of the oven and put these beautiful chicken breasts on to a late and there is all these beautiful drippings in my pan that I'm going my sauce from. First I'm just going to take any kind of cooking wine. For this I'm using a little Chablis. You can use any kind of wine you would drink, red or white, pour it in and I'm just going to scrape off the bits on the bottom, you get a lot of flavor form the chicken on the breading and once that is reduced a little bit I am going to add all my veggies and cook those for a minute until they start to get a little softer and tender add some butter to the pan and let that melt. The butter has almost melted so let it go for another minute and now I'm going to pour it over my chicken and I want to just rip a couple fresh parsley sprigs on top and it gives it a great color and fresh flavor and it is a nice contrast with the rich butter and that's how easy it is to make my breaded pan seared chicken breast with pan sauce using fresh green beans, tomatoes and onions. Enjoy.