Chicken Piccata with Green Beans and New Potatoes

Make chicken piccata with green beans and new potatoes, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Chicken breast (Sliced horizontally into two thin escalopes. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
8 g Plain flour (A dusting. It browns the chicken and thickens the sauce; more than this makes paste.)
10 g Olive oil
60 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.)
100 ml Chicken stock (Made up from a cube or a pot.)
Of half a lemon Lemon juice
A tablespoon, rinsed Capers
150 g Green beans
120 g New potatoes (Raw weight, skins on.)
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Boil the potatoes for fifteen minutes, adding the beans for the last four, then drain.
2. Season the escalopes and turn them in the flour, shaking off the excess. Fry in the oil over a medium-high heat for three minutes a side until golden, then move to a warm plate.
3. Pour the wine into the pan and scrape the base, add the stock, lemon and capers and boil hard for two minutes until it thickens to a glossy spoonful.
4. Return the chicken for thirty seconds to coat, scatter with parsley and serve with the beans and potatoes.

Contains gluten cereals, celery and sulphites.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-piccata-green-beans

AI-generated images illustrating the recipe.

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