Preheat oven to 400°F.
Bring a few inches of water to a boil, salt water and boil green beans 3-4 minutes. Drain and cool.
Season shallots with salt and pepper in a small bowl and cover with vinegar. Let stand a few minutes then add mustard and honey. Whisk in EVOO and toss green beans with dressing and herbs.
Cut chicken away from bone and leave skin intact. Place chicken, 1 piece at a time, in a large Ziploc bag and pound to 1/4- to 1/2-inch thick. Remove chicken and season liberally with salt and pepper.
Melt butter and skim off the white foam to clarify it. Add the butter to a cast-iron or other oven-safe skillet and heat to medium-high.