Chicken Piccata with Sautéed Green Beans🍖 Main

Ingredients

For the Chicken Piccata

• 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
• 1/2 cup almond flour (or all-purpose flour)
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1/3 cup fresh lemon juice
• 1/2 cup chicken broth
• 1/4 cup capers, drained
• Salt and freshly cracked black pepper

For the Sautéed Green Beans

• 1 lb fresh green beans, trimmed
• 2 shallots, thinly sliced
• 1 tbsp olive oil
• 1 tbsp unsalted butter

Instructions

Prepare the Chicken Piccata

1. Step 1: Season the pounded chicken breasts with salt and pepper, then dredge them lightly in the almond flour, shaking off any excess.
2. Step 2: Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side until golden brown and cooked through. Remove to a warm plate.
3. Step 3: In the same skillet, pour in the lemon juice, chicken broth, and capers. Simmer for 3 minutes, scraping up browned bits, until the sauce reduces slightly. Swirl in 2 tbsp of butter to finish the sauce, then pour over the chicken.

Prepare the Sautéed Green Beans

1. Step 4: In a separate skillet, heat the remaining 1 tbsp olive oil over medium heat. Sauté the sliced shallots for 1 minute until fragrant.
2. Step 5: Add the trimmed green beans and a splash of water to the skillet. Cover and steam for 3 minutes, then uncover and cook for another 2 minutes until tender-crisp.

Serve

1. Step 6: Plate the chicken with the pan sauce poured over top, served alongside the sautéed green beans and shallots.