Chicken Piccata with Sautéed Green Beans and Cherry Tomatoes

Ingredients

• Boneless, skinless chicken breasts 2 medium
• All-purpose flour 2 tablespoons
• Salt to taste
• Black pepper to taste
• Olive oil 3 tablespoons
• Garlic 2 cloves
• Dry white wine (such as Pinot Grigio) 0.25 cup
• Chicken broth 0.5 cup
• Lemon 1 medium
• Capers 2 tablespoons
• Unsalted butter 1 tablespoon
• Fresh parsley 0.25 cup
• Green beans 250 grams
• Cherry tomatoes 150 grams

How to Cook

1. Pat chicken breasts dry with paper towels. Place them between two pieces of plastic wrap and pound evenly to about 1/2-inch thickness. Season both sides with salt and pepper, then lightly dredge each piece in flour, shaking off any excess.
2. Trim the ends off the green beans. Halve the cherry tomatoes. Mince the garlic cloves. Finely chop the fresh parsley. Slice the lemon into thin rounds or halve it for juicing.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the floured chicken breasts and sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
4. Add the remaining 1 tablespoon of olive oil to the same skillet if needed. Add the trimmed green beans and sauté for 5-7 minutes until tender-crisp. Add the halved cherry tomatoes and minced garlic, cooking for another 2-3 minutes until tomatoes slightly soften and garlic is fragrant. Season with a pinch of salt and pepper. Remove vegetables from the skillet and set aside with the chicken.
5. Pour the dry white wine (or chicken broth) into the hot skillet, scraping up any browned bits from the bottom with a wooden spoon. Add the chicken broth, the juice of half a lemon (or 2-3 lemon slices), and capers. Bring to a simmer and let it reduce for 3-5 minutes until the sauce slightly thickens. Stir in the butter and half of the chopped fresh parsley until the butter is melted.
6. Return the seared chicken breasts to the skillet, turning them once or twice to coat evenly with the piccata sauce. Allow to warm through for about 1-2 minutes.
7. Serve the Chicken Piccata immediately, spooning extra sauce over each breast. Plate alongside the sautéed green beans and cherry tomatoes. Garnish with the remaining fresh parsley and a fresh lemon slice if desired.