Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a plate. Top chicken with smoky goat cheese butter (prepared in a later step). While chicken cooks, prepare ingredients.

Peel and halve shallot. Slice thinly. Trim ends off green beans. Coarsely chop almonds. Combine almonds, goat cheese, and half the butter (reserve remaining for green beans) in a mixing bowl. Set aside.

Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans, shallot, and ¼ tsp. salt to hot pan. Stir occasionally until starting to soften, 2-3 minutes.

Add ¼ cup water to hot pan. Stir occasionally until green beans are tender and water is almost completely evaporated, 6-8 minutes. If too dry, add water 1 Tbsp. at a time. Remove from burner and stir in caramelized onions, remaining butter, ¼ tsp. salt, and a pinch of pepper. Plate dish as pictured on front of card. Bon appétit!