Chicken Salad Piccata

By ccavaletti

Ingredients

• 1-1/2 lbs small red potatoes, quartered
• 1/2 lb green beans, halved lengthwise
• 1/4 c plus 2 Tbsp extra-virgin olive oil
• 2 Tbsp coarsely chopped capers
• 1/4 c chopped flat leaf parsley
• Grated peel and juice of 1/2 lemon
• Salt and pepper
• 1 large egg
• 1/4 c flour
• Two 6-oz skinless, boneless chicken breast halves, lightly pounded
• 1/4 c chicken broth

Details

Servings 4
Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

In a large saucepan, add the potatoes and enough salted water to cover by 1 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 the 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 c 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 bowl, season the flour with salt and pepper.

In a large nonstick skillet, heat the remaining 2 Tbsp olive oil over medium-high heat.

Coat the chicken breasts with the seasoned flour, then dip in the egg, allowing any excess to drop off, and coat with the flour again, shaking off the excess. Add to the skillet and cook, turning once, until golden, about 8 minutes. Transfer to a cutting board and cut into strips.

Add the chicken broth to the skillet; cook over medium 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.

From Everyday with Rachael Ray Magazine