Chicken Salad Piccata

Directions

1. 1
   In a large saucepan, heat potatoes and enough salted water to cover by 1 inch; bring to a boil and cook until almost tender, about 10 minutes.
2. 2
   Remove potatoes to a colander to drain and add green beans to water; cook 2 minutes then add to potatoes in colander.
3. 3
   In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon zest and half the lemon juice.
4. 4
   Add potatoes and beans, season with salt and pepper; toss.
5. 5
   In a shallow bowl, beat the egg.
6. 6
   In another shallow bowl, combine the flour with salt and pepper.
7. 7
   In a large skillet, heat the remaining 2 tablespoons of oil over medium high heat.
8. 8
   Dip chicken pieces in flour, egg, then flour again and cook about 8 minutes in the skillet; transfer to cutting board and cut into strips.
9. 9
   Add chicken broth to skillet, cook over medium heat, scraping browned bits. Remove from heat and stir in remaining capers, parsley and lemon juice.
10. 10
    Top potato/bean salad with chicken and drizzle on sauce from pan.