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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. 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. 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. 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. 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. Divide potatoes, green beans, and chicken on plates. Spoon sauce over chicken to serve.
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