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4 Servings
Total Time: 1hr 30min
Shared By Joshua Holt
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Chicken Piccata w/Roasted Fingerling Potatoes and Green Beans

Ingredients

  • 1¼ pounds fingerling potatoes
  • 1 pound green beans
  • ¼ ounce parsley
  • 1 lemon
  • 4 boneless skinless chicken breasts
  • ¾ cup flour
  • 4 packets unsalted butter, divided
  • 2 tablespoons capers
  • 1 cup white wine
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Directions

  1. 1. Prepare Ingredients
  2. Preheat oven to 425ºF. Rinse all produce.
  3. Halve potatoes lengthwise and place on
  4. a baking sheet. Trim and discard ends of
  5. green beans (try lining up the ends to
  6. trim them all at once). Roughly chop
  7. parsley leaves, discarding stems. Halve
  8. lemon. Pat chicken dry with paper towel
  9. and place between 2 large pieces plastic
  10. wrap. Using a meat mallet or heavy pan,
  11. pound to ¼-inch thickness.
  12. 2. Roast Potatoes
  13. Toss potatoes on baking sheet with 1½
  14. tablespoons olive oil, ½ teaspoon salt,
  15. and pepper as desired. Arrange cut-side
  16. down in a single layer and roast until
  17. browned and crispy, about 20 minutes.
  18. 3. Sauté Green Beans
  19. While potatoes roast, heat 1½
  20. tablespoons olive oil in a large pan over
  21. medium-high heat. When oil is
  22. shimmering, add green beans and
  23. season with ½ teaspoon salt and pepper
  24. as desired. Sauté, stirring, until bright
  25. green and tender, 5-7 minutes. Transfer
  26. green beans to serving plates. Wipe pan
  27. clean and reserve for cooking chicken.
  28. 4. Sear Chicken
  29. Place flour on a large plate and season
  30. with 1 teaspoon salt and pepper as
  31. desired. Season chicken all over with ½
  32. teaspoon salt and pepper. Dredge
  33. chicken in flour, shaking off excess.
  34. Return pan from green beans to mediumhigh
  35. heat with 2 packets butter and 1
  36. tablespoon olive oil. When butter is
  37. foamy, add chicken (see Recipe Tip).
  38. Sear until crust is golden and chicken is
  39. cooked through and no longer pink, 3-4
  40. minutes per side.
  41. 5. Make Piccata Sauce
  42. Transfer chicken to a plate, leaving
  43. behind any juices in pan to make sauce.
  44. Add capers, white wine, parsley, and
  45. juice of 1 lemon to pan over mediumhigh
  46. heat. Cook, scraping up browned
  47. bits, until liquid is reduced by half, about
  48. 4 minutes (see Recipe Tip). Remove pan
  49. from heat and stir in remaining butter to
  50. melt. Return chicken to pan and turn to
  51. coat, then taste piccata sauce and add
  52. salt and pepper as needed.
  53. 6. Plate Chicken Piccata
  54. Divide roasted potatoes among plates
  55. with sautéed green beans. Serve with
  56. chicken, with piccata sauce spooned
  57. over. Dig in!
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