First lets get our really good string beans and onions going, but, slowly. Put a skillet on at medium low and eyeball a couple of tablespoons of extra virgin olive oil. Cut the ends off the string beans and cut them into halves or thirds. Rinse the off in a strainer. Cut the onions into strips about 1/4" wide. Put both in the skillet and sprinkle with a little salt, black pepper and garlic powder. Toss them regularly as they slowly cook.

Put another skillet on at medium high and eyeball a couple of tablespoons of evoo into they one also. Salt, pepper and garlic powder both sides of the chicken filets - or tenders - and add them to the skillet. About three minutes a side depending on the thickness and how your stove expresses itself in the medium high category. When they are firm to a poke add the marinara sauce - or canned crushed tomatoes - and the red pepper flakes. Bring the sauce up to a simmer and lower the burner to just hot enough to maintain the simmer. Turn the filets over a few times to get them into the marinara mood.

Generously sprinkle with grated parmesan cheese, some dried - or fresh - basil and let them enjoy life for a little while.

Then serve up your Fast Stovetop Chicken Parmesan. Top with a little bit of the sauce, and some more grated parmesan. Don't forget the string beans and onions. Top them with some grated parmesan also.

Chianti, of course.