Chicken Piccata with Green Beans

What you need

• 1.5 lbs boneless, skinless chicken breasts, pounded thin
• 0.5 cup all-purpose flour
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 0.5 cup chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 1 lb green beans, trimmed
• Salt and black pepper to taste
• Fresh parsley for garnish

The easy way

1. Dredge chicken cutlets in flour seasoned with salt and pepper; heat olive oil in a large skillet over medium-high heat.
2. Cook chicken for 3-4 minutes per side until golden and cooked through (165°F); remove to a plate.
3. In the same pan, melt butter; add green beans and 2 tbsp water; cover and cook for 3 minutes until tender-crisp.
4. Remove green beans; add broth and lemon juice to the pan, scraping up browned bits.
5. Stir in capers and simmer for 1 minute; return chicken and green beans to the pan to coat with sauce.
6. Garnish with parsley and serve immediately; refrigerate leftovers within two hours.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.