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Chicken is honestly one of my favorite meats to cook. It is works well with just about any cuisine, and cook’s in a relatively short amount of time.
This recipe is a staple in our home, it has simple ingredients (OK, that I typically have on hand!) and can be prepped AND served within 30 minutes! How can you not love that alone?! On top of it, my toddlers even love this dish. You will see over time that my menus rarely have a starch as a side item ~ I believe I ate enough in my younger years growing up in the Midwest that I can miss a few! 
Really, I try to keep my starches/carbohydrates contained to my breakfast & lunch menus so that I have more time to wear off the sugars that are attached to them.
I recommend before any meal that you pull out ALL ingredients that are on the menu. Anything that requires to be cleaned, chopped, etc. should be done before a burner is turned on (other than preheating the oven of course). This may require a few extra dishes to set or lay the items out, but it will save you more time and more importantly stress in finding where the next ingredient is. Trust me that it will make cooking more enjoyable!
The chicken in this recipe cooks up quite fast. Start to finish about 15-20 minutes at most. So I highly recommend that you start with the green beans ~ when they are 5 mins into the cooking time, fire up the burner for the chicken. I typically cut back on the butter and I don’t miss it too much.
CHICKEN PICCATA
8 Small Boneless Chicken Cutlets,-Pounded To Equal Thickness
1 Cup all-purpose flour
1/4 Cup oil (I use olive)
1/4 Cup fresh lemon juice
2 Tbl capers, drained
1/2 Cup dry white wine
2 Tsp Garlic, Fresh, Minced
1 Cup chicken broth
1/4 Cup unsalted butter
Fresh lemon slices, Optional
1. Season cutlest with salt and pepper, then roll in flour. Tap off excess flour.
2. Coat a saute pan with non-stick spray, add oil, and heat over medium-high.
3. Saute cutlets 2-3 minutes on one side. Flip and saute the other side for 1-2 minutes with the pan covered.
4. Transfer cutlets to a warm plate and cover to keep warm.
5. Pour off any fat in pan and deglaze pan with wine, using a spatula to remove all bits. Add minced garlic & cook until garlic
is slightly brown and liquid is nearly evaporated, about 2 minutes.
6. Add broth, lemon juice, and capers.
7. Return cutlets to pan and cook on each side for a minute. Transfer cutlets on a warm plate.
8. Finish sauce with butter and lemon slices. Once butter melts, pour sauce over cutlets.
Note: You can garnish it with fresh chopped parsley before serving warm.
ROASTED GREEN BEANS
1 pound green beans , stem ends snapped off
1 tablespoon olive oil
Instructions
1. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.
2. Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.
3. Adjust seasoning with salt and pepper, transfer to serving bowl, and serve.
