Our New Favorite Recipe!

So the diet has been going really well since we started almost 2 weeks ago. Clayton has lost 12 pounds! I have only lost about 1 or 2. He likes to work out a little more than I do! If anything this diet us has taught us how to make better choices and how to better control our portions. I love to cook and one of the magazines that I receive is Everyday with Rachael Ray...in one of her recent issues we found this recipe for Chicken Salad Piccata that we just love! We could eat it everyday if we could! I have made a few changes to it because the original recipe had a little too much lemon for our liking.... you can leave out the capers if you don't like them but they really add to the dish! I hope you enjoy!!!!

Chicken Salad Piccata

1 1/2 pounds small red potatoes, (quartered or cut into 1 inch cubes)

1/2 pounds fresh green beans, cut in half

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 1/2 tablespoons of capers

2 tablespoons of chopped fresh parsley

Juice of half a small lemon

Salt and pepper

1 large egg

1/4 cup flour

2 6-ounce boneless skinless chicken breast pounded to no less than 1/2 inch thickness

1/4 chicken broth

In a large saucepan, add the potatoes in enough salted water to cover the potatoes by 1 inch. Bring to a boil and cook until just tender (about 10 minutes). Using a slotted spoon tranfer the potatoes to a strainer. Add the green beans to the boiling water and cook until they reach your desired tenderness (anywhere from 2 minutes to 15 minutes...it's your own personal preference). Drain in strainer with the potatoes and let cool slightly.

In a shallow bowl, beat the egg. In another shallow bowl season the flour with salt and pepper. In a large nonstick skillet heat 2 tablespoons of olive oil over medium-high heat. Coat the chicken breasts with the seasoned flour, then dip in the egg allowing any excess to drip off, and coat with the flour again. Add to the skillet and cook until golden brown on both sides and cooked all the way through. Transfer to a cutting board and cut into strips. Add the chicken broth to the skillet over medium heat and scrape up the brown bits left from the chicken.

In a large bowl, whisk together 1/4 cup olive oil, the capers, the parsley, and the lemon juice. Add the beans and potatoes season with salt and pepper and toss. Put the mixture in the skillet with the chicken broth to reheat the beans and potatoes. Put back in bowl and add the chicken. This can be served hot or cold (we prefer it hot) so you can skip the reheat step if you don't mind it cold.