Chicken Salad Piccata

By ctaubenheim

Ingredients

• 1/2 lbs. small red potatoes, quartered
• 1/2 lb green beans, halfed crosswise
• 1/4 cup plus 2 Tbsp extra virgin olive oil
• 2 Tbsp coarsely chopped capers
• 1/4 cup chopped flat leaf parsley
• grated peel and juice of 1/2 lemon
• salt and pepper
• 1 large egg
• 1/4 cup flour
• Two 6oz skinless, boneless chicken breast halves, lightly pounded
• 1/4 cup chicken broth

Details

Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

In a large saucepan, add the potatoes and enough salted water to cover by one inch. Bring to a boil and cook until almost tender, about 10 minutes. Using a slotted spoon, transfer to a colander. Add the green beans to te boiling water and cook, stirring, for 2 minutes. Drain in the colander with the potatoes; let cool slightly. In a large bowl, whisk together 1/4 cup olive oil, 1 Tbsp capers, 3 Tbsp parsley, the lemon peel and half of the lemon juice. Add the potatoes and beans and toss; season with salt and pepper. In a shallow bowl, beat the egg. In another shallow bowl, season the flour with salt and pepper. In a large nonstick skillet, heat the remaining 2 Tbsp olive oil over med-low heat. Coat the chicken breast with the seasoned flour, then dip in the egg, allowing any excess to drip off, and coat with the flour again, shaking off the excess. Add to the skillet and cook, turning once, until golden, almost about 8 minutes. Transfer to a cutting board and cut into stirps. Add the chicken broth to the s killet; cook over med heat, scraping up any browned bits. Remove from the heat and stir in the remaining 1 Tbsp capers, 1 Tbsp parsley and lemon juice. Top the salad with the chicken and drizzle with the pan sauce.