CHICKEN SALAD PICCATA
A one dish meal combining the flavors of Chicken Piccata with potatoes and fresh green beans. Adapted from "Everyday with Rachael Ray," August 2009. Supposed to cost less than $10.
Provided by threeovens
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
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