Chicken with Capers

By cydaggie96

Nutrition Facts
Servings Per Recipe 4 servings Calories 362, Total Fat (g) 16, Saturated Fat (g) 3, Monounsaturated Fat (g) 10, Polyunsaturated Fat (g) 2, Cholesterol (mg) 99, Sodium (mg) 546, Carbohydrate (g) 13, Total Sugar (g) 2, Fiber (g) 4, Protein (g) 42, Vitamin A (DV%) 0, Vitamin C (DV%) 64, Calcium (DV%) 7, Iron (DV%) 14, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

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

Details

Servings 4

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.