Chicken Salad Piccata

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs small red potatoes, quartered
• 1/2 lb fresh green beans, halved
• 1/4 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 2 tablespoons capers, drained and coarsely chopped
• 1/4 cup fresh parsley, chopped
• 1 1/2 tablespoons fresh lemon juice (1/2 a lemon)
• fresh lemon zest (1/2 a lemon)
• salt & freshly ground black pepper
• 1 egg
• 1/4 cup flour
• 12 ounces boneless skinless chicken breasts, lightly pounded
• 1/4 cup chicken broth

Recipe

• 1 in a large saucepan, heat potatoes and enough salted water to cover by 1 inch; bring to a boil and cook until almost tender, about 10 minutes.
• 2 remove potatoes to a colander to drain and add green beans to water; cook 2 minutes then add to potatoes in colander.
• 3 in a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon zest and half the lemon juice.
• 4 add potatoes and beans, season with salt and pepper; toss.
• 5 in a shallow bowl, beat the egg.
• 6 in another shallow bowl, combine the flour with salt and pepper.
• 7 in a large skillet, heat the remaining 2 tablespoons of oil over medium high heat.
• 8 dip chicken pieces in flour, egg, then flour again and cook about 8 minutes in the skillet; transfer to cutting board and cut into strips.
• 9 add chicken broth to skillet, cook over medium heat, scraping browned bits. remove from heat and stir in remaining capers, parsley and lemon juice.
• 10 top potato/bean salad with chicken and drizzle on sauce from pan.