Chicken fillet (breast or thigh) dry with a paper towel, cut into large strips.
melt 30 grams of butter in a frying pan. The fire is medium.
Place the chicken fillet evenly in the pan. Do not salt, do not stir the meat, do not do anything with it for 10-12 minutes. During this time, the liquid that is contained in the fillet will evaporate and we will get exactly fried meat, not boiled, not stewed.
And only after the meat juice in the pan remains very little, the fillets need to be mixed. Increase the heat and fry the chicken meat until browned.
Add the onion to the chicken, cut into large half rings (the weight of the already peeled vegetable is given. Yes! Onions need a lot!), the remaining 20 g of butter, salt, season with pepper and paprika. If the paprika is smoked-it's just great!
Stir the contents of the pan, cover with a lid and cook the chicken fillet with onions for 10-12 minutes, stirring occasionally. The fire is active.
If the onion is not very juicy, you can add 20-30 ml of water to the pan to make the dish not dry.
Add the canned (or pre-boiled) beans to the pan (drain the liquid), mix, warm up the chicken meat with onions and beans without a lid for a couple of minutes.