Sunday, April 20, 2008
For all you chicken lovers...
I'm always looking for new ways to make chicken cutlets and to make weeknight dinner fast and easy. I think this recipe fits the bill. Enjoy!
Chicken with Capers
Servings: 4 servings
Start to Finish: 20 minutes
4 skinless, boneless chicken breast halves (about 1-1/2 lb.)
1 Tbsp. Dijon-style mustard
1/4 cup seasoned fine dry bread crumbs
8 oz. green beans, trimmed
2 lemons, 1 sliced and 1 juiced
1 Tbsp. capers
1. Place one chicken breast half between sheets of plastic wrap. Lightly pound with flat side of meat mallet to even thickness. Repeat. Brush chicken with mustard; sprinkle evenly with salt, pepper, and bread crumbs to coat.
2. Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains (170F). Transfer to plates. Add 2 tablesppons olive oil to skillet. Cook green beans in oil 4 minutes or until crisp-tender; add lemon slices the last minute. Transfer to plates. Add juice and capers to skillet; heat through. Drizzle on chicken. Makes 4 servings.