Traditionally, a piccata consists of floured meat cutlets that are quickly sauteed and served with a simple sauce made from pan drippings and lemon juice. This recipe employs boneless skinless chicken breasts to make the piccata. Instead of placing the cooked chicken on a bed of pasta, it's set atop a mixture of red potatoes and green beans, with the sauce acting as a dressing for the vegetables. This affordable meal is a delicious variation on a crowd-pleasing classic, so be sure to get the recipe.
1 1/2 pounds small red potatoes, quartered Serves 4.
1/2 pound green beans, halved crosswise
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped capers
1/4 cup chopped flat-leaf parsley
Grated peel and juice of 1/2 lemon
Salt and pepper
1 large egg
1/4 cup flour
Two 6-ounce skinless, boneless chicken breast halves, lightly pounded
1/4 cup chicken broth
1 1/2 pounds small red potatoes, quartered