Chicken Piccata with Sauteed Potatoes and Green Beans

Trim the green beans. Peel the carrots and cut into sticks. Cut the Dutch cream potatoes into quarters (or eighths depending on how large the potatoes are). Pick and chop flatleaf parsley leaves, discarding stems.

Tip! No need to peel the potatoes, the skin is a great source of vitamins and fiber. If you wish to microwave the potatoes to reduce cooking time then leave them whole for now.

Pat dry the chicken tenderloins with a paper towel and season with salt and pepper. Spread flour on a plate. Coat each side of the chicken in the flour by pressing the chicken tenderloins firmly into the flour. Shake of excess flour.

Place potatoes in a pot of salted water. Boil the potatoes on a medium high heat for 10 minutes. After 10 minutes add the carrots and green beans and cook for a further 3-5 minutes or until veg is tender. Drain and keep warm.

Tip! Alternatively, potaoes can be microwaved for 4-6 minutes and then cut into quarters (or eighths) and green beans and carrots can be microwaved for 3-4 minutes.

Heat 2 Tbsp olive oil in a large frying pan over medium high heat. Place chicken and potatoes in the frying pan. Cook 3 – 4 minutes until golden, then turn and cook the other side for 2 minute. Remove onto plate and keep warm.

Tip! Don't overcrowd the pan, you may need to cook the chicken and potatoes in batches.

Wipe frying pan with paper towel to remove excess oil. On high heat, add chicken stock concentrate and 1cup water. Let it simmer rapidly until it reduces by half, about 3 minutes. Reduce the heat and add lemon juice and butter. Swirl pan to make it melt but not go foamy. Sauce should be slightly thickened. Stir in baby capers and parsley. Remove from heat.

Divide chicken, potatoes and vegetables between serving plates and pour the sauce over the chicken. Serve immediately.

Trim the green beans. Peel the carrots and cut into sticks. Cut the Dutch cream potatoes into quarters (or eighths depending on how large the potatoes are). Pick and chop flatleaf parsley leaves, discarding stems.

Tip! No need to peel the potatoes, the skin is a great source of vitamins and fiber. If you wish to microwave the potatoes to reduce cooking time then leave them whole for now.

Pat dry the chicken tenderloins with a paper towel and season with salt and pepper. Spread flour on a plate. Coat each side of the chicken in the flour by pressing the chicken tenderloins firmly into the flour. Shake of excess flour.

Place potatoes in a pot of salted water. Boil the potatoes on a medium high heat for 10 minutes. After 10 minutes add the carrots and green beans and cook for a further 3-5 minutes or until veg is tender. Drain and keep warm.

Tip! Alternatively, potaoes can be microwaved for 4-6 minutes and then cut into quarters (or eighths) and green beans and carrots can be microwaved for 3-4 minutes.

Heat 2 Tbsp olive oil in a large frying pan over medium high heat. Place chicken and potatoes in the frying pan. Cook 3 – 4 minutes until golden, then turn and cook the other side for 2 minute. Remove onto plate and keep warm.

Tip! Don't overcrowd the pan, you may need to cook the chicken and potatoes in batches.

Wipe frying pan with paper towel to remove excess oil. On high heat, add chicken stock concentrate and 1cup water. Let it simmer rapidly until it reduces by half, about 3 minutes. Reduce the heat and add lemon juice and butter. Swirl pan to make it melt but not go foamy. Sauce should be slightly thickened. Stir in baby capers and parsley. Remove from heat.

Divide chicken, potatoes and vegetables between serving plates and pour the sauce over the chicken. Serve immediately.