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!