Lemon-Caper Chicken

Tuesday, October 26, 2010 • Las Vegas, NV 89130

We all love to eat great food. Therefore I want to share with you some recipes that are easy to make and taste great, while keeping the calories in check and providing you with a well rounded meal.

1 small bag of new potatoes
1 pound fresh green beans
4 small-medium chicken breast
2 tbsp fresh lemon juice
6 tsp olive oil
2 tsp lemon zest
3 tbsp capers
1/2 cup all-purpose flour
1/2 tsp salt
3/4 tsp pepper
1/2 cup low-fat or skim milk
1 tsp seasoning salt
2 tbsp garlic powder

Preheat oven to 375 degrees.

Clean green beans and snip ends. Place on a large sheet of aluminum foil. Drizzle 2 tsp olive oil over beans and season with 1/2 tsp seasoning salt, 1 tbsp garlic powder and 1/4 tsp pepper. Toss beans around. Fold foil to make an air tight pouch. Set aside. You will place beans in oven half way through the potatoes cooking time and cook for 15-20 minutes.

Clean potatoes and cut into 1/2 inch chuncks. Place on large piece of foil. Drizzle with 1 tsp olive oil and season with 1/2 tsp seasoning salt, 1 tbsp garlic powder and 1/4 tsp pepper. Toss potatoes around. Fold foild to make an air tight pouch. Place in oven for 35-40 minutes.

In a shallow bowl, combine 1/2 cup flour, 1/4 tsp salt and 1/4 tsp pepper. Set aside. Pound chicken breasts to 1/4 inch thinkness. Heat 2 tsps olive oil in large skillet.

Place the milk into a flat dish. Dip chicken breasts into milk and then into the dry ingredient mixture coating both sides of the chicken. Placing chicken into the hot skillet. Cook 2-3 minutes each side or until golden brown. Transfer to a plate and keep warm.

Add lemon juice and capers to pan, scraping pan to loosen any browned pits until it makes a small amount of sauce. Drizzle sauce mixture over chicken breasts.

Serve with green beans and new potatoes.