Chicken Piccata, Roasted Green Beans, & Cucumber Salad

This is one of my personal favorites. The chicken is so juicy, and the lemons with the capers are perfect!

From Cardo's Farm Project: cucumbers & garlic
From Homestead Farms: chicken
Ingredients:

• 1 pound chicken tenders
• a stick of butter
• 1/2 cup flour
• 1 - 3 oz. jar capers, drained
• 1/2 cup broth
• 1/3 cup lemon juice (from 3-4 lemons); plus juice from anothe lemon
• 1/4 cup parsley
• green beans
• 3 cloves garlic
• 3 small cucumbers
• fresh mozzarella cheese
• balsamic vinegar
• olive oil
• salt and pepper

First, make the cucumber salad. 

In a bowl, mix:

• 3 small diced cucumbers
• diced mozzarella 
• a handful of chopped parsley
• a pinch of salt and pepper
• about a tsp of sugar (my cucumbers were a little bitter; if yours are not, you can omit the sugar)
• about 1 tblsp of balsamic vinegar
• about 2 tblsp olive oil

Mix and put in the fridge to chill & marinate while you cook dinner.

Now the green beans. Break off the ends. Throw them in a skillet, I love my cast iron! Add 3 chopped cloves of garlic, the juice of 1 lemon, 3 tblsp butter, salt and pepper. Bake at 350 for about 20 min.

While the green beans are cooking, start the pasta. Bring a pot of salted water to boil. Add the pasta. Cook according to directions, drain.

Clean the chicken (love that my husband always does this dirty job for me).

Season with salt and pepper and toss in flour to coat.

Heat a large skillet on med-high. Add 4 tblsp butter and 3 tblsp olive oil.

Add half the chicken (don't crowd the pan). Cook about 3 minutes on each side until golden. Remove from the skillet.

Add 2 more tblsp butter before you add the next round of chicken. This is going to be your pasta sauce.

I reserved one of my breaded tenders for The Moose's snack pack. He's allergic to dairy, so his is cooked in olive oil instead of butter (we are testing to see if he outgrew his allergy. So far it's looking iffy. We'll see.)

When the 2nd batch of chicken is done, remove it and add to the other tenders.

 Reduce the heat to low on the skillet. To the butter and oil that's in the pan, add 1/3 cup lemon juice, 1/2 cup broth, 3 oz. jar of drained capers, and a handful of parsley.

Add the chicken. Simmer for about 5 minutes.

Toss in the pasta.

The green beans should be ready.

I forgot to take a picture of The Moose's snack pack before I served some to him, so it's a bit messy. He got sunflower greens, farm fresh boiled egg, cucumber (those 3 items are from Cardo's farm), celery, parsley, and chicken (the chicken is from Homestead Farms).

Ryan had a helper when he did the dishes tonight. Yes, I am that spoiled! My husband does the dishes pretty much every night!

Featured on Mandy's Recipe Box.