Chicken Salad Piccata

1. 1

   In a large saucepan, heat potatoes and enough salted water to cover by 1 inch; bring to a boil and cook until almost tender, about 10 minutes.

2. 2

   Remove potatoes to a colander to drain and add green beans to water; cook 2 minutes then add to potatoes in colander.

3. 3

   In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon zest and half the lemon juice.

4. 4

   Add potatoes and beans, season with salt and pepper; toss.

5. 5

   In a shallow bowl, beat the egg.

6. 6

   In another shallow bowl, combine the flour with salt and pepper.

7. 7

   In a large skillet, heat the remaining 2 tablespoons of oil over medium high heat.

8. 8

   Dip chicken pieces in flour, egg, then flour again and cook about 8 minutes in the skillet; transfer to cutting board and cut into strips.

9. 9

   Add chicken broth to skillet, cook over medium heat, scraping browned bits. Remove from heat and stir in remaining capers, parsley and lemon juice.

10. 10

    Top potato/bean salad with chicken and drizzle on sauce from pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.