Chicken with Capers

By JenHall

This was very good. Couple notes - I used almond meal instead of bread crumbs - worked very well. I didn't totally cover the chicken in the almond meal but gave a nice hint & was really good. I didn't notice much lemon flavor with the beans so could probably skip the sliced lemons added with the green beans. The lemon juice gave an awesome flavor & also helped de-glaze the pan so that is a must. The coating on the chicken immediately stuck to our stainless steel pan but worked really good in the non-stick pan - would probably work great in the cast iron but I've heard conflicting opinions about using acidic foods in the cast iron.

Ingredients

• 4 skinless, boneless chicken breast halves (about 1-1/2 lb.)
• 1 tablespoon Dijon-style mustard
• 1/4 cup seasoned fine dry bread crumbs
• 8 ounces green beans, trimmed
• 2 lemons, 1 sliced and 1 juiced
• 1 tablespoon capers

Details

Adapted from bhg.com

Preparation

Step 1

1. Place one chicken breast half between sheets of plastic wrap. Lightly pound with flat side of meat mallet to even thickness. Repeat. Brush chicken with mustard; sprinkle evenly with salt, pepper, and bread crumbs to coat.2. Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains (170F). Transfer to plates. Add 2 tablesppons olive oil to skillet. Cook green beans in oil 4 minutes or until crisp-tender; add lemon slices the last minute. Transfer to plates. Add juice and capers to skillet; heat through. Drizzle on chicken. Makes 4 servings.

Nutrition Facts (Chicken with Capers) Servings Per Recipe 4,
Calories 362,
Protein (gm) 42,
Carbohydrate (gm) 13,
Fat, total (gm) 16,
Cholesterol (mg) 99,
Saturated fat (gm) 3,
Monosaturated fat (gm) 10,
Polyunsaturated fat (gm) 2,
Dietary Fiber, total (gm) 4,
Sugar, total (gm) 2,
Vitamin A (IU) 389,
Vitamin C (mg) 38,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 20,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 36,
Cobalamin (Vit. B12) (µg) 1,
Sodium (mg) 546,
Potassium (mg) 610,
Calcium (DV %) 71,
Iron (DV %) 3,
Percent Daily Values are based on a 2,000 calorie diet