Mince Shallot (2) and set aside.
Mince Garlic (4 clove) and set aside.
Zest the Lemon (1) into a small bowl. Juice the lemon into a second small bowl and remove any seeds.
Remove the Fresh Parsley (0.25 ounce) and Fresh Basil (0.25 ounce) leaves from the stems. Discard stems. Roughly chop basil leaves. Set herbs apart separately.
Slice mushrooms in half, and cut each slice into pieces a quarter inch thick.
Pat dry the Chicken Thigh (4) with paper towels, and cut the chicken into one inch pieces. Place into a large bowl.
Sprinkle the chicken with Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon). Toss with All-Purpose Flour (1/4 cup) to coat well.
Add Water (1 cup) to a small saucepan. Add the Chicken Base (1 package) and Basmati Rice (4 ounce). Stir.
Bring to a boil over medium high heat.
Reduce heat to low. Cover and let simmer for ten minutes.
Remove from heat and fluff rice.
Bring a medium saucepan of water to a boil over high heat.
Heat a large saute pan over medium high heat with Oil (2 tablespoon).
Once pan is hot, add chicken and saute for ten minutes, stirring frequently.
When chicken is done, remove and place into medium bowl.
Add Oil (2 tablespoon) to the same pan. When hot, add half of the shallot and a quarter of the garlic. Saute for one minute.
Add the Cremini Mushroom (4 ounce) and cook for three minutes.
Add the Moscato Cooking Wine (1/2 cup) and simmer for five minutes.
Return the chicken to the pan with the mushrooms. Add fresh basil, and Salt (1/4 teaspoon).
Reduce the heat to low. Add the lemon juice and stir, then turn off heat.
Trim off the ends of Green Beans (6 ounce) and add to the water once boiling.
Cook for two minutes, and then drain the beans into a colander.
In a medium saute pan, heat Oil (1 tablespoon). Add Crushed Red Pepper Flakes (1/2 teaspoon), remaining shallot and remaining garlic. Saute for two minutes.
Add the green beans and stir well for one minute.
Remove from heat and add lemon zest, Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Place rice in the center of two plates. Place the green beans atop the rice. Top with the chicken mushroom mixture, and then garnish with parsley leaves.