Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to ½ cup (about 5 minutes). Remove from heat; stir in butter.
Serve green beans with chicken and sauce. Garnish with lemon wedges.
Recipe by Chef Tom Cooks ! at https://cheftomcooks.com/2016/02/03/chicken-scaloppine-with-green-beans/