Friday, May 18, 2012

Chicken with Capers & Lemony Green Beans

Have you noticed that chicken breasts are about the size of the state of Rhode Island these days?  I'm not talking the state on a map, but the *actual* state.  Something about that is very creepy to me.  Not to mention, it's hard to flavor a chicken breast that is 5 inches thick, and difficult to keep the outside from burning to a crisp by the time the inside is cooked.

Chicken rant over.

Here's a little recipe inspired by BHG.com.  Their version calls for bread crumbs, which I swapped out for flour, and it calls for no butter, which I swapped out for, um, butter.

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
{serves 3-4}

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
kosher salt
freshly ground black pepper
olive oil
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...
Toss the flour with a large pinch of salt and freshly ground pepper.  Add in the chicken pieces, one at a time,  coat with flour, shake off excess and set aside.

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 potatoes?  Well, let me tell you about those.  They're difficult.  You may not want to invest the time.
The recipe is here. ;)

6 comments:

  1. Those fries do look amazing, and I am a big fan of Alexia. I usually make my own, by tossing wedge-cut potatoes with a bit of olive oil, garlic, rosemary, and pepper. Sometimes I toss a bit of grated Parmesan on them in the last 10 minutes or so of cooking. I haven't made them in a while, now that I think about it. But they taste so good!

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  2. mmmmm, looks delicious!!! That's my kind 0' meal. Can't wait to try it!!!

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  3. You fooled me with the link to the potatoes!!! I was hoping you had a recipe on the site. I eat chicken often so I'm always looking for a new way to serve it up. Love the sounds of your modified recipe and it looks very tasty.

    I hear you about the size of chicken breasts. Sometimes they are so darn huge I have to slice them in half as a full one is just too much for me. Scares me a bit too as I know they are pumping the poor chickens full of stuff to grow them quicker and bigger. Short of raising my own (which I'm not about to do) I think it's time to start looking for someone who does. Then all the fear of the meat not being inspected or something worries me.

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  4. Oooh, I love capers and chicken! Pinning!

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  5. I'm seriously loving the sound of this. I'm a huge chicken fan so this is perfect. I know what you mean about their size - they're either huge or tiny. I try to pound them down to a more manageable thickness if no one is napping while I'm prepping.

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  6. I made the chicken and green beans! YUMMY! A big hit with my husband. I did two large breasts and they made two meals for us!! I cut them in half through the thick part and pounded them down. Crisp and delicious.

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