Petto di Pollo al Limone e Capperi con Fagiolini (Chicken Breast with Lemon, Capers and Green Beans)
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Ingredients
- 4 skinless chicken breast fillets
- 300 g fine green beans, trimmed
- 2 tbsp capers, rinsed
- 1 lemon, zest and juice
- 150 ml chicken stock
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 294 kcal
- Protein
- 40.3 g
- Carbohydrate
- 3.8 g
- of which sugars
- 1.8 g
- Fat
- 12.1 g
- of which saturates
- 1.9 g
- Fibre
- 3.3 g
- Salt
- 0.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the chicken breasts in half horizontally to make thin escalopes and season.
- 2
Heat 2 tablespoons of the olive oil in a large frying pan and fry the chicken for 2-3 minutes each side until golden and cooked through with no pink remaining, then lift out.
- 3
Pour the chicken stock and lemon juice into the pan and let it bubble for 2 minutes, then stir in the capers and lemon zest.
- 4
Meanwhile, steam or boil the green beans for 4-5 minutes until just tender, then toss with the remaining olive oil.
- 5
Serve the chicken with the caper sauce spooned over and the green beans alongside.
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