Chicken Piccata with Roasted Potato and Green Bean Salad – Whitney Miller

Ingredients

• Chicken Piccata:
• 4 boneless, skinless chicken breasts (2 pounds)
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• 2 ¼ teaspoons fine sea salt
• 5 tablespoons light olive oil (not extra-virgin)
• 3 tablespoons diced yellow onion
• 2 garlic cloves, minced (2 teaspoons minced garlic)
• 1 cup white wine (Sauvignon blanc or Pinot Grigio)
• 1 cup chicken stock
• 3 tablespoons lemon juice
• 4 tablespoons capers
• 1 lemon thinly sliced, seeds removed
• 6 tablespoons salted butter
• 1/2 tablespoon chopped flat leaf parsley
• Roasted Potato and Green Bean Salad:
• Roasted Vegetables-
• 1 (28-ounce) bag baby Gold potatoes, cut into 1-inch pieces
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 ½ teaspoon fine sea salt
• ¼ teaspoon cracked black pepper
• 1 cup frozen and thawed cut green beans
• Dressing-
• 3 tablespoons caramelized onions, recipe below
• 3/8 teaspoon minced garlic
• 2 tablespoons sour cream
• 2 tablespoons goat cheese
• 1 teaspoon coarse ground Dijon mustard
• ½ teaspoon red wine vinegar
• 1/4 teaspoon chopped fresh chives