Chicken Piccata Recipe
Lemon caper sauce, mash potatoes, green beans & cherry tomatoes
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Ingredients
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Chicken Piccata
Mashed Potatoes
Green Beans & Cherry Tomatoes
Method
Chicken Piccata
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
- 2
Coat the Chicken
Dredge each chicken breast in all-purpose flour, shaking off excess flour.
- 3
Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook until golden brown, about 4-5 minutes on each side. Once cooked, transfer to a plate and cover to keep warm.
- 4
Make the Sauce
In the same skillet, add the lemon juice, chicken broth, and capers. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce heat and let simmer for 5 minutes.
- 5
Mashed Potatoes
- 6
- 7
- 8
Green Beans & Cherry Tomatoes
- 9
Prepare the Vegetables
Trim the ends of the green beans and wash the cherry tomatoes.
- 10
Cook the Green Beans
In a pot of boiling salted water, blanch the green beans for about 3-4 minutes until tender but still crisp. Drain and set aside.
- 11
Sauté the Vegetables
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the green beans and cherry tomatoes. Sauté for about 5-7 minutes until the tomatoes are blistered and the green beans are tender. Season with salt and black pepper.
