Chicken Piccata

A bright and savory Italian-inspired dish featuring tender chicken cutlets simmered in a lemon-caper butter sauce. Served with roasted potatoes and steamed green beans for a well-rounded, elegant meal.

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Ingredients:

For the Chicken Piccata:

• 2 large chicken breasts, halved and pounded thin

• 80g all-purpose flour (for dredging)

• 2 tbsp olive oil

• 2 tbsp butter

• 120ml chicken broth

• 60ml fresh lemon juice

• 2 tbsp capers, drained

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

For the Roasted Potatoes:

• 500g baby potatoes, halved

• 2 tbsp olive oil

• 1 tsp dried rosemary or thyme

• Salt and pepper, to taste

For the Green Beans:

• 300g green beans, trimmed

• Salt, to taste

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Instructions:

1. Roast the Potatoes
   Preheat oven to 200°C (400°F). Toss halved potatoes with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy.
2. Cook the Chicken
   Dredge chicken cutlets lightly in flour, shaking off excess. Heat olive oil and 1 tbsp butter in a skillet over medium heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and keep warm.
3. Make the Piccata Sauce
   In the same skillet, add broth, lemon juice, and capers. Simmer for 3–4 minutes, scraping up browned bits. Stir in remaining 1 tbsp butter. Return chicken to the pan, spooning sauce over it.
4. Steam the Green Beans
   While the sauce cooks, steam green beans in lightly salted water for 4–5 minutes until tender-crisp. Drain.
5. Serve
   Plate chicken with roasted potatoes and steamed green beans on the side. Spoon extra sauce over the chicken and garnish with parsley.

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Nutrition (per serving):

• Calories: 610 kcal

• Carbohydrates: 42 g

• Fat: 26 g

• Protein: 46 g