Chicken rant over.
You might have noticed that I like easy for weeknight dinners...easy is good. Easy gives me more time to eat cookies...and more time to make them. But, easy also has to TASTE GOOD. And this does. I hope you like it.
Chicken with Capers & Lemony Green Beans
2-3 boneless. skinless chicken breasts (I like the organic, all-natural variety)
1 & 1/2 TBSP Dijon mustard
1/3 cup unbleached, all-purpose flour
freshly ground black pepper
4 (or so) cups fresh green beans, trimmed
1 & 1/2 TBSP butter, divided
2 lemons, 1 sliced, 1 juiced
1 heaping TBSP capers
Place the chicken breast on a cutting board and cover with plastic wrap. Flatten with a mallet or a rolling pin, until thinned. Slice across the width of each breast, making two pieces.
Rub the chicken on both sides with the Dijon mustard. Place the flour in a shallow dish; I used a baking pan...
Heat some olive oil in a skillet over medium heat. Add the chicken and cook for 4 minutes on each side, or until cooked through. Place one or two pieces on each plate and set aside.
Add a bit more olive oil to the pan, then add the trimmed green beans. Season with a pinch of salt and freshly ground pepper. Cook, stirring frequently for 3 minutes. Add the lemon slices and 1/2 TBSP butter, toss, and cook one minute more. Remove to plates.
Add the 1 tablespoon butter to the pan along with the lemon juice and capers. Cook until the butter melts and the sauce is warm. Spoon over the chicken.
The recipe is here. ;)