Place Boneless, Skinless Chicken Breast (2) in an unsealed ziplock bag and pound with a meat hammer until flattened (about ¼ “ thick). Repeat with remaining breasts. Rub with Olive Oil (to taste) and sprinkle lightly with sea salt. Pan sear.
Turning once, over medium heat until lightly browned and cooked through. Place cooked chicken on an oven proof plate in a warm oven while you prepare the sauce.
Heat Olive Oil (2 tablespoon) in a saucepan and add Shallot (1). Cook over medium-high heat until golden.
Add Apricot Jam (1/2 cup), Brown Sugar (2 tablespoon), Low-Sodium Soy Sauce (2 tablespoon), minced Fresh Sage (1 tablespoon), Dry White Wine (1/2 cup) and Water (1/2 cup).
Reduce heat to low and let sauce reduce to a thick glaze for about 25 minutes, stirring as needed.
Place Green Beans (1 bunch) in a colander and rinse with cool water. Remove tip ends of each bean by snapping them off. Fill a shallow pan with 1/2-inch of water and bring to a boil over high heat. Place beans in a steamer basket.
Steam for 3 to 4 minutes, checking with a fork. Beans are done when they are crisp-tender. Remove beans from the pan and place in a mixing bowl with Butter (1 tablespoon). Toss to coat over the beans. Finish with Sea Salt (to taste).
Pour sauce over the chicken and serve with green bean.