Candybee's "tweaked" Chicken Piccata Salad
Candybee's "tweaked" Chicken Piccata Salad
This was a standard chicken piccata recipe, but I tweaked it to make it healthier, cheaper, and all in one pan. Its a staple dinner around our house. I can make it one night & we eat the left overs the next night. Chicken piccata is usually breaded & fried then served with pasta with a rich lemon caper sauce, but I make this one with a little bit of breading, red potatoes, green beans & a lighter sauce.
Sorry, I didn't take a picture! I'll do better next time!
Candybee's "tweaked" Chicken Piccata Salad
Cookbook, tweaked to original
Ingredients
- 1 1/2 pounds small red potatoes, quartered
1/2 pound green beans (I use frozen & snap them in half)
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons chopped capers
1/4 cup chopped parsley
Grated peel and juice of 1/2 lemon
Salt and pepper
1 large egg
1/4 cup flour
Two skinless, boneless chicken breast halves (you can pound them if you want, I don't.)
1/4 cup chicken broth
Directions
1. In a large saucepan, boil the potatoes until tender. Using a slotted spoon, transfer to a bowl or colander. Add the green beans to the boiling water and cook about 2 minutes, I still like them to be crispy. Put green beans with potatoes.
2. In a large bowl (the one you are going to serve in maybe), whisk 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon peel and half of the lemon juice. Add the potatoes & beans and toss; season with salt and pepper.
3. In a shallow bowl, beat the egg. In another shallow bowl, season the flour with salt & LOTS of pepper. (Well, I like lots of pepper.) In a large skillet, heat the remaining 2 tablespoons olive oil. Coat the chicken breasts in the flour, then the egg, the flour again. Add to the skillet and cook, turning ONCE (you want the outside to be crispy & the inside to be juicy!) about 4 minutes each side. Cut into strips.
4. Add the chicken broth to the skillet; cook over medium heat, scraping up any browned bits. Remove from the heat and stir in the remaining 1 tablespoon capers, 1 tablespoon parsley and lemon juice. Top the salad with the chicken and drizzle with the pan sauce.
Pair with a Blue Moon & enjoy! Soooo good!
Information
- Category
- Poultry, Main Dishes
