Chicken with Capers

By

The only thing better than this dish's bold flavor--a mix of lemon, Dijon mustard, and capers--is that the chicken and green beans cook together in one pot.

View complete recipe

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

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.
.........................

REVIEWS:

I just made it for my family. It was good - everyone loved it! Will make again! :)

Not bad. I'll make it again. I added OJ and some garlic and reduced the sauce a bit at the end. The chicken was tender and the green beans were a great side to the meal. It's a quick meal that taste good.

Easy and very tasty!:

So good! My honey loved it! :)

Fabulous recipe, have made it over and over again, even my son will eat this meal.

I LOVE this recipe! I have made it several times. So easy. So tasty!





View complete recipe