Chicken Piccata with Roasted Fingerling Potatoes and Green Beans

Ingredients

• 10.0 oz fingerling potato
• 8.0 oz green bean
• 1.0 oz parsley (roughly chopped)
• 2.0 piece lemon (halved)
• 2.0 piece boneless skinless chicken breast (pounded to ¼ inch thickness)
• 0.25 cup flour
• 1.0 tbsp unsalted butter
• 3.0 tbsp olive oil (divided)
• 2.0 tbsp capers
• 1.0 tsp kosher salt (divided)
• 0.5 tsp black pepper (divided)

Instructions

1. Preheat oven to 425°F. Rinse all produce. Halve potatoes lengthwise. Trim ends off green beans. Chop parsley. Cut lemon. Pat chicken dry; pound to ¼ inch thickness.
2. On a baking sheet, toss potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper. Arrange cut side down and roast until crispy, about 20 minutes.
3. In a large pan, heat 1 tablespoon olive oil over medium-high heat. Sauté green beans with ½ teaspoon salt and pepper until tender, 5-7 minutes. Transfer to a plate.
4. Season chicken with ½ teaspoon salt and pepper. Dredge in flour. In the same pan, heat 1 tablespoon olive oil and ½ tablespoon butter. Cook chicken until golden and cooked through, 3-4 minutes per side.
5. Transfer chicken to a plate. Add capers, parsley, and lemon juice to the pan. Scrape up brown bits, add ¼ cup water, and reduce sauce by half. Return chicken to pan; coat with sauce.
6. Divide potatoes, green beans, and chicken on plates. Spoon sauce over chicken to serve.