Lemon Chicken Piccata with Green Beans

• 30 min total
• 25 min hands-on
• Serves 4
• 370 kcal
• 42 g protein

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Ingredients

• 1½ tbsp olive oil
• 1 lb green beans, trimmed
• 1½ lb chicken breast, 2 large breasts
• 3 tbsp all-purpose flour
• 2 tbsp butter
• 2 cloves garlic, minced
• ¾ cup chicken broth
• 2 lemons
• 2 tbsp capers, drained
• ½ bunch parsley, chopped
• salt
• black pepper

Method

1. Heat ½ tbsp of the oil in a 12-inch skillet over medium-high heat. Add the green beans, ¼ cup water and a pinch of salt, cover and cook 4 minutes. Uncover and cook 1–2 minutes more, until the water has evaporated and the beans are crisp-tender. Tip onto a platter.
2. Lay each chicken breast flat, press down with your palm and slice through it horizontally to make 2 thin cutlets. Press them to an even ½-inch thickness, pat dry and season with ¾ tsp salt and ¼ tsp pepper. Dust lightly in the flour, shaking off the excess.
3. Heat the remaining 1 tbsp oil and 1 tbsp of the butter in the skillet over medium-high heat. Cook the cutlets without moving them until golden underneath, 3–4 minutes, then flip and cook 2–3 minutes more, until they reach 165°F (74°C). Move to the platter with the beans.
4. Lower the heat to medium, add the garlic and stir for 30 seconds. Pour in the broth and the juice of 1 lemon, scraping up the browned bits, and simmer 3–4 minutes, until reduced by about half.
5. Off the heat, stir in the capers and the remaining 1 tbsp butter until melted and glossy. Pour the sauce over the chicken, scatter with the parsley and serve with the second lemon cut into wedges.

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