Lemony Chicken and Green Beans

Name: Lemony Chicken and Green Beans
Total time: 20 min
Ingredients: 4 skinless, boneless chicken breast halves (about 1 1/4 pounds total); 1 tablespoon Dijon-style mustard; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ¼ cup seasoned fine dry bread crumbs; 2 tablespoons olive oil; 8 ounces fresh green beans, trimmed; 2 lemons, 1 sliced and 1 juiced; 1 tablespoon capers, rinsed and drained

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Total: 20 minutes

Author : Diabetic Living Magazine

Ingredients

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4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)1 tablespoon Dijon-style mustard¼ teaspoon salt¼ teaspoon ground black pepper¼ cup seasoned fine dry bread crumbs2 tablespoons olive oil8 ounces fresh green beans, trimmed2 lemons, 1 sliced and 1 juiced1 tablespoon capers, rinsed and drained

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Instructions

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Step 1

Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound each chicken breast half lightly until an even thickness. Remove plastic wrap. Brush chicken with mustard; sprinkle evenly with salt and pepper. Sprinkle bread crumbs evenly over all sides of chicken to coat.

Step 2

In an extra-large skillet heat half of the oil over medium heat. Add chicken; cook about 8 minutes or until no pink remains (170 degrees F), turning once halfway through cooking time. Transfer to four dinner plates; keep warm. Add the remaining oil to skillet. Cook green beans in hot oil about 4 minutes or until crisp-tender, scraping up browned bits. Add the lemon slices, lemon juice, and capers to skillet. Cook and stir for 1 minute. Serve bean mixture with chicken.