Chicken Piccata with Potatoes and Green Beans
This dish features tender, pan-seared chicken breasts lightly dusted with flour for a golden crust and simmered in a tangy lemon-caper sauce with a hint of white wine. The chicken is accompanied by roasted fingerling potatoes, perfectly crisp on the outside and creamy inside, and a side of steamed green beans, adding a fresh pop of color. Garnished with chopped parsley and a wedge of lemon for extra brightness, this meal balances savory, citrus, and briny notes in each bite. It’s a vibrant, comf
Servings
2
Calories
550
per serving
GLP-1 Friendly
✓
Ingredients
- 12 ounces fingerling potatoes
- 8 ounces green beans
- 2 boneless chicken breasts
- parsley
- 1 lemon
- 1/4 cup flour
- 4 tablespoons unsalted butter
- 1 tablespoon capers
- 1/2 cup white wine
Instructions
- 1
Prepare ingredients
Preheat oven to 425 degrees. Rinse all produce. Halve potatoes and place on a baking sheet. Roughly chop parsley. Halve lemon Pat chicken dry with paper towel and place between two large pieces of plastic wrap. Using a meat mallet, pound to 1/4-inch thickness.
- 2
Roast Potatoes
Toss potatoes on baking sheet with 1 tablespoon olive oil, salt and pepper. Arrange cut-side down in a single layer and roast until brown and crispy, about 20 minutes.
- 3
Sauté Green Beans
While potatoes roast, heat 1 tablespoon olive oil in large pan over medium-high heat. When oil is shimmering, add green beans and season salt and pepper. Sauté, stirring, until bright green and tender, 5-7 minutes. Transfer green beans to serving plates. Wipe pan clean for the next step.
- 4
Cook Chicken
Place flour on a large plate and season with salt and pepper. Season chicken all over with salt and pepper. Dredge chicken in flour, shaking off excess. Return pan from green beans to medium-high heat, add butter and 1/2 tablespoon olive oil. When butter is foamy, add chicken; sear until crust is golden and chicken is cooked through, 3-4 minutes per side.
- 5
Make Piccata Sauce
Transfer chicken to a plate, leaving behind any juices in pan to make sauce. Return pan from chicken to medium-high heat; add capers, white wine, parsley, and juice of 1 lemon. Cook, scraping up browned bits, until liquid is reduced by half, 2-3 minutes. Remove pan from heat and stir in more butter to melt. Return chicken to pan and turn to coat, then taste piccata sauce and add salt and pepper as desired.
- 6
Plate Chicken Piccata
Divide roasted fingerling potatoes between plates with green beans. Serve with chicken, spooning over piccata sauce from pan. Dig in!
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