Chicken Piccata with Roasted Vegetables

Elegant and easy dinner for 4.

Start with the roasted vegetables.

Ingredients:

1/2 lb fresh green beans
2 cups sliced radicchio 
a handful of grape tomatoes
4 garlic cloves, minced
2 tbsps olive oil
1 tbsp apple cider vinegar
1/2 cup apple juice
1 tbsp honey
salt, pepper and thyme

Blend the olive oil, vinegar, apple juice and honey together and toss with the veggies. Spread on a parchment or silicone mat lined baking sheet.

Sprinkle with salt, pepper and thyme and bake at 400F for 30 minutes. Puncture the tomatoes halfway through. 

While they're cooking make the chicken.

For the chicken:

2 boneless chicken breasts
1 egg
2 tsp chicken broth or white wine
1  1/2 tsp lemon juice
2 garlic cloves, minced
a few drops of hot sauce (Tabasco)
2 tbsps flour
2 tbsps parmesan
1 tbsp fresh chopped parsley
pinch of salt
2 tbsps olive oil

2 tbsps butter
1 tbsp lemon juice
1 tbsp broth

Flatten the chicken breasts or slice to 1/4" thickness. I sliced them so I had 4 nice cutlets. Combine egg, broth, lemon juice, garlic and hot sauce in one bowl. Combine flour, parmesan, parsley and salt in another.

Dip chicken in flour mix, then egg mix then again in flour mix. 

Heat olive oil in pan and cook chicken 3-5 minutes on each side. Remove to a plate and keep warm while you make the sauce.

In the same pan melt butter and deglaze then add broth and lemon juice. Serve drizzled over the cutlets.

And your veggies should be just about ready now!