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Easy Chicken Piccata Salad Recipe

Fast & Easy Dinner: Chicken Salad Piccata

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.

Chicken Salad Piccata

Chicken Salad Piccata

Easy Chicken Piccata Salad Recipe 2009-09-22 14:25:56

Ingredients

  1. 1 1/2 pounds small red potatoes, quartered
  2. 1/2 pound green beans, halved crosswise
  3. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  4. 2 tablespoons coarsely chopped capers
  5. 1/4 cup chopped flat-leaf parsley
  6. Grated peel and juice of 1/2 lemon
  7. Salt and pepper
  8. 1 large egg
  9. 1/4 cup flour
  10. Two 6-ounce skinless, boneless chicken breast halves, lightly pounded
  11. 1/4 cup chicken broth

Directions

  1. In a large saucepan, add the potatoes and enough salted water to cover by 1 inch. Bring to a boil and cook until almost tender, about 10 minutes. Using a slotted spoon, transfer to a colander.
  2. Add the green beans to the boiling water and cook, stirring, for 2 minutes. Drain in the colander with the potatoes; let cool slightly.
  3. In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon peel and half of the lemon juice. Add the potatoes and beans and toss; season with salt and pepper.
  4. In a shallow bowl, beat the egg. In another shallow bowl, season the flour with salt and pepper. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Coat the chicken breasts with the seasoned flour, then dip in the egg, allowing any excess to drip off, and coat with the flour again, shaking off the excess.
  5. Add to the skillet and cook, turning once, until golden, about 8 minutes. Transfer to a cutting board and cut into strips.
  6. 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.

Serves 4.

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grywhp grywhp 7 years
Simple, light...Made this last night and even my husband liked it! Pretty good leftovers for lunch the next day, too.
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