Piccata Chicken With Garlicky Greens & New Potatoes Recipe
Piccata Chicken With Garlicky Greens & New Potatoes
This Piccata Chicken with Garlicky Greens & New Potatoes is a delicious, healthy, and low-calorie meal perfect for midweek. It is quick and simple to prepare, taking only 20 minutes.
The chicken is tender and juicy, and the greens are full of flavor. The new potatoes add a lovely creamy texture, and the capers give it a lovely zing. This recipe will undoubtedly become a household favorite. Give it a try tonight!
200g Halved or quartered fresh potatoes
300g Trimmed green beans
200g Shredded spring greens
2 Chicken breasts, skinless
3 tsp Olive oil
100ml Water or chicken stock
1 tbsp Drained capers
1 Lemon, zested and squeezed
2 Chopped small garlic cloves
1 tbsp Grated parmesan
Cook the fresh potatoes for 8-10 minutes in a big saucepan of boiling salted water until soft. For the last 3 minutes, add the green beans and spring greens. Drain the greens and separate them from the potatoes.
- While the potatoes are boiling, slice the chicken breasts lengthwise down the middle, leaving one side connected to unfold like a book. 1 tsp olive oil, then season it with salt and pepper.
Cook the chicken for 4 minutes on each side in a large frying pan over medium-high heat until browned. Pour in the stock, capers, lemon juice, and zest, and decrease the heat for a few minutes. Cook for another minute after adding the cooked potatoes.
- In another frying pan, heat the remaining 1 tsp of oil and cook the garlic for 1 minute, or until gently brown and aromatic. Add the drained greens and the garlicky oil and mix to combine. Season it with salt and pepper, then top with parmesan cheese and serve with the chicken and potatoes.
Crush any leftover chicken piccata, potatoes, beans, or greens. Heat some olive oil in a frying pan and sauté the potatoes and vegetables until crisp and hot. Serve with fried or poached eggs as an accompaniment.