CHICKEN SALAD PICCATA

By Janes_kitchen

Ingredients

• 1 1/2 LB sm. red potatoes, quartered
• 1/2 LB green beans, halved crosswise
• 1/4 C + 2 TBL olive oil
• 2 TBL coarsely chopped cappers
• 1/4 C chopped flat-leaf parsley
• grated peel & juice of 1/2 lemon
• S & P
• 1 lg. egg
• 1/4 C flour
• 2 5-oz skinless, boneless chicken breast
• halves, lightly pounded
• 1/4 C chicken broth

Details

Servings 4

Preparation

Step 1

in lg saucepan, add potatoes & enough
salted water to cover by 1:
bring to boil & cook until almost tender
abt 10 min
using slotted spoon, transfer to colandr
add green beans to boiling water & cook
stirring for 2 min
drain in colander w/ potatoes
let cool slightly

in lg. bowl, whisk tog. 1/4 C olive oil,
1 TBL capers,3 TBL parsley, lemon
peel & 1/2 of lemon juice
add potatoes & beans & toss
season w/ S & P

in shallow bowl, beat egg
in another shallow bowl, season flour
w/ S & P

in lg. nonstick skillet, heat remaining
2 TBL olive oil over med-high heat
coat chicken breasts w/ seasoned flour
then dip in egg, allowing any
excess to drip off
coat w/ flour again, shaking off excess

add to skillet & cook turning once,
until golden, abt 8 min
transfer to cutting board & cut into
strips

add chicken broth to skillet
cook voer med heat, scraping up any
browned bits
remove from het & stir in remaining
1 TBL capers, 1 TBL parsley & lemon
juice

top salad w/ chicken & drizzle w/ pan
sauce