Lemon Chicken with Capers

I loved how this was so simple and fast. My husband loved this recipe, but I thought it was very lemony - I guess that is why this recipe is called lemon chicken. So if you are not a huge lemon fan, I would not recommend this meal to you.

Recipe:

4 skinless, boneless chicken breast halves (about 1-½ lb.)
1 tablespoon Dijon-style mustard
¼ cup seasoned fine dry bread crumbs
8 ounce green beans, trimmed
2 lemons, 1 sliced and 1 juiced
1 tablespoon capers

1) Place one chicken breast half between sheets of plastic wrap. Lightly pound with flat side of meat mallet to even thickness. Repeat. Brush chicken with mustard; sprinkle evenly with salt, pepper, and bread crumbs to coat.

2) Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains (170°F). Transfer to plates. Add 2 tablespoons olive oil to skillet. Cook green beans in oil 4 minutes or until crisp-tender; add lemon slices the last minute. Transfer to plates. Add juice and capers to skillet; heat through. Drizzle on chicken.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Yields: 4 servings

Source: BHG