1. Prepare Ingredients
Preheat oven to 425ºF. Rinse all produce.
Halve potatoes lengthwise and place on
a baking sheet. Trim and discard ends of
green beans (try lining up the ends to
trim them all at once). Roughly chop
parsley leaves, discarding stems. Halve
lemon. Pat chicken dry with paper towel
and place between 2 large pieces plastic
wrap. Using a meat mallet or heavy pan,
pound to ¼-inch thickness.
2. Roast Potatoes
Toss potatoes on baking sheet with 1½
tablespoons olive oil, ½ teaspoon salt,
and pepper as desired. Arrange cut-side
down in a single layer and roast until
browned and crispy, about 20 minutes.
3. Sauté Green Beans
While potatoes roast, heat 1½
tablespoons olive oil in a large pan over
medium-high heat. When oil is
shimmering, add green beans and
season with ½ teaspoon salt and pepper
as desired. Sauté, stirring, until bright
green and tender, 5-7 minutes. Transfer
green beans to serving plates. Wipe pan
clean and reserve for cooking chicken.
4. Sear Chicken
Place flour on a large plate and season
with 1 teaspoon salt and pepper as
desired. Season chicken all over with ½
teaspoon salt and pepper. Dredge
chicken in flour, shaking off excess.
Return pan from green beans to mediumhigh
heat with 2 packets butter and 1
tablespoon olive oil. When butter is
foamy, add chicken (see Recipe Tip).
Sear until crust is golden and chicken is
cooked through and no longer pink, 3-4
minutes per side.
5. Make Piccata Sauce
Transfer chicken to a plate, leaving
behind any juices in pan to make sauce.
Add capers, white wine, parsley, and
juice of 1 lemon to pan over mediumhigh
heat. Cook, scraping up browned
bits, until liquid is reduced by half, about
4 minutes (see Recipe Tip). Remove pan
from heat and stir in remaining butter to
melt. Return chicken to pan and turn to
coat, then taste piccata sauce and add
salt and pepper as needed.
6. Plate Chicken Piccata
Divide roasted potatoes among plates
with sautéed green beans. Serve with
chicken, with piccata sauce spooned
over. Dig in!
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