Chicken with Capers

By leejaywv

Ingredients

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

Preparation

Step 1

Place 1 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.

Heat 2 Tbsp olive oil in skillet over medium heat. Add chicken. Cook 4 min per side or until no pink remains (170 deg). Transfer to plates. Add 2 Tbsp olive oil to skillet. Cook green beans in oil 4 min or until crisp-tender; add lemon slices the last min. Transfer to plates. Add juice and capers to skillet; heat through. Drizzle on chicken.