Chicken Salad Piccata - cooking recipe

Ingredients

1 1/2 lbs small red potatoes, quartered
1/2 lb fresh green beans, halved
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 tablespoons capers, drained and coarsely chopped
1/4 cup fresh parsley, chopped
1 1/2 tablespoons fresh lemon juice (1/2 a lemon)
fresh lemon zest (1/2 a lemon)
salt & freshly ground black pepper
1 egg
1/4 cup flour
12 ounces boneless skinless chicken breasts, lightly pounded
1/4 cup chicken broth

Preparation

In a large saucepan, heat potatoes and enough salted water to cover by 1 inch; bring to a boil and cook until almost tender, about 10 minutes.
Remove potatoes to a colander to drain and add green beans to water; cook 2 minutes then add to potatoes in colander.
In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon zest and half the lemon juice.
Add potatoes and beans, season with salt and pepper; toss.
In a shallow bowl, beat the egg.
In another shallow bowl, combine the flour with salt and pepper.
In a large skillet, heat the remaining 2 tablespoons of oil over medium high heat.
Dip chicken pieces in flour, egg, then flour again and cook about 8 minutes in the skillet; transfer to cutting board and cut into strips.
Add chicken broth to skillet, cook over medium heat, scraping browned bits. Remove from heat and stir in remaining capers, parsley and lemon juice.
Top potato/bean salad with chicken and drizzle on sauce from pan.