Chicken Piccata with Rice and Green Beans

Instructions

1. 1

   Start the rice. Steam or sauté the green beans until crisp-tender.

2. 2

   Slice the chicken breasts in half horizontally into thin cutlets, season with salt and pepper, and dredge in flour.

3. 3

   Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat and cook the cutlets 3-4 minutes per side until golden and cooked to 165°F. Move to a plate.

4. 4

   Add the broth, juice of 1 lemon, and capers to the pan and simmer 3 minutes, scraping up the browned bits. Stir in the remaining butter.

5. 5

   Return the chicken to the sauce, top with parsley and lemon slices, and serve with rice and green beans. Set aside a sauce-free cutlet for picky eaters.