Chicken piccata with garlicky greens and new potatoes

• new potatoes↗200g g

  halved or quartered

• green beans↗300g g

  trimmed

• spring greens↗200g g

  chopped

• skinless chicken↗2

  breasts

• olive oil↗3 tsp tsp
• chicken stock↗100ml ml

  or water

• capers↗1 tbsp tbsp
• lemon↗1

  zest and juice

• garlic cloves↗2 small

  chopped

• grated parmesan1 tbsp tbsp

Step-by-step instructions

1. 1

   Boil the new potatoes in a large pot of boiling salted water for 8‑10 minutes until tender. In the last 3 minutes add the green beans and spring greens. Drain, then separate the greens from the potatoes.

2. 2

   While the potatoes are cooking, cut the chicken breasts lengthwise, leaving one side attached so they open like a book. Brush each with 1 tsp olive oil, then season.

3. 3

   Heat a large skillet over medium‑high heat and fry the chicken for 4 minutes on each side until golden. Add chicken stock, capers, lemon juice and zest, then simmer over low heat for a few minutes to reduce. Add the boiled potatoes and simmer for another minute.

4. 4

   Heat the remaining 1 tsp oil in another pan and sauté the garlic for 1 minute until lightly golden and fragrant. Add the drained greens and toss in the garlic oil. Season, then sprinkle with grated parmesan and serve together with the chicken and potatoes.