Chicken Salad Piccata

1 1/2 lbs small read potatoes, quartered

1/2 lbs green beans, halved crosswise

1/4 c + 2T extra-virgin olive oil

2T coarsely chopped capers (i didn't use any capers)

1/4 cup chopped flat-leaf parsley

grated peel and juice of 1/2 lemon

salt and pepper

1 large egg

1/4 c flour

2 boneless chicken breast halves, lightly pounded

1/4 c chicken broth

1. in a large saucepan, add the potatoes and enough salted water to cover b y 1 in. bring to a boil and cook until almost tender, about 10 minutes. using a slotted spoon, transfer to a colander. add the green beans to the boiling water and cook, stirring for 2 minutes. drain in the colander with the potatoes.

2. in a large bowl whisk together 1/4 c olive oil, 1 T capers, 3Tparsely, leamon peel and half the lemon juice. add the potatoes and beans and toss, season with salt and pepper. (i think this would be good just as a side dish)

3. 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 2T olive oil over meadium-high heat. coast the chicken breasts with the seasoned flour, then dip in the egg, and coast with the flour again. add to the skillet and cook, turning once, until golden, about 8 minutes. transfer to a cutting board and cut into strips.

4. add the chicken broth to the skillet, cook over medium heart, scraping up any browned bits. remove from the heat and stir in the remaining 1T capers, 1T parsley and leom juice. top the salad with the chicken and drizzle with the pan sauce.