Chicken Salad Piccata

Recipe by threeovens
READY IN: 45mins




  • 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.